Best Shrimp And Banana Recipes
SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE
Steps:
- In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
- Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
- Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
- Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
- Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
- Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.
SHRIMP AND BANANA
Steps:
- Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
- Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
- Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.
TROPICAL COCONUT AND BANANA SHRIMP
A light dish that is wonderful for summertime or for dreaming about being at the shore. It blends the flavors of coconut, pineapple, and banana that complement each other so well. I use cooked tail-off shrimp and canned pineapple as it makes the preparation much shorter
Provided by Babushka
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain juice form pineapple can into bowl with shrimp in it and set aside.
- Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
- Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
- Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
- Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
- Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
- Serve over rice.
Nutrition Facts : Calories 470.2, Fat 10.5, SaturatedFat 6.1, Cholesterol 179.3, Sodium 856.6, Carbohydrate 69.8, Fiber 3.2, Sugar 24, Protein 24.3
CREAMY SHRIMP AND BANANA PEPPER DIP
Sweet banana peppers lend a slightly tangy flavor to this creamy shrimp dip. Sprinkle with chopped green onions and serve with tortilla chips.
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 30 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Chop 3 banana peppers; place in medium bowl. Reserve 2 Tbsp. onions. Add remaining onions to peppers along with the shrimp, corn and shredded cheese; mix lightly.
- Blend salsa and cream cheese in blender until smooth; pour into medium saucepan. Cook on medium heat 3 min. or until cream cheese is melted, stirring constantly. Add shrimp mixture; cook and stir 5 min. or until heated through. Pour into serving dish.
- Slice remaining pepper; place over dip. Sprinkle with reserved onions.
Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SHRIMP AND GREEN BANANA CURRY (FROM THE ISLAND OF MAURITIUS)
The food of Mauritius is a fascinating fusion of Chinese, Creole (island), French and Indian cuisine, also with input from South East Asia. France has had a strong influence here, and the main languages are Mauritian Creole and French. The food is either delicate, or spicy and hot. Fruits are used in abundance. This is a simple taste from that far-flung Indian Ocean island, a beloved holiday spot for South Africans. The coral-reef lagoons around most of the island is reminiscent of the Bahamas. I lifted the basic recipe from the local Sunday Times, but I tweaked it. As far as portions go, I always feel it depends on who's eating, and how hungry they are! You decide.
Provided by Zurie
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Add cumin to the curry powder, add the wet spices and coriander, and add just a bit of water, to mix to a paste.
- Fry the onion until transparent. Add the spice mixture, and stir so it fries and the flavour is released. If it's too thick, add a little more water.
- Add the bananas and stir. Add about 1/2 cup water, cover, and simmer for about 6 minutes.
- Add the shrimps, curry or lemon leaves, chopped tomato, hot peppers and sugar. Stir over medium heat, turn heat down, and cook about 8 minutes, until bananas are soft and the shrimps pink and curled. Make sure the banana has softened -- this will depend on degree of greenness or ripeness!
- Taste for seasoning and add salt.
- Serve over rice and sprinkle over chopped cilantro. Dessicated coconut can be served on the side, or over the dish as well.
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