Sauteed shrimp with curried banana sauce

6 servings

Ingredients

Quantity Ingredient
2 ounces Cooking oil
1 each Med onion, diced
1 each Stalk of celery, diced
1 each Clove garlic, crushed
1 tablespoon Curry powder
½ teaspoon Fresh giner, grated
½ teaspoon Cardamom
⅛ teaspoon Cinnamon
1 each Pinch of ground nutmeg
½ teaspoon Salt
½ teaspoon White pepper
½ teaspoon Red apple, diced
4 eaches Banana, cut in 1 in cubes
2 cups Chicken stock
36 eaches Jumbo shrimp, peeled
1 each Salt and pepper
1 ounce Butter
1 ounce Cooking oil

Directions

In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle

salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles.

Spoon some sauce over each dish.

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