Time 20m Yield 6 serving(s) Number Of Ingredients 18 Steps:
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.
Time 20m Yield 4 servings Number Of Ingredients 13 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.
Time 1h30m Yield 8 servings Number Of Ingredients 27 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.
Time 20m Yield 2 servings Number Of Ingredients 12 Steps:
Put water on to boil for potatoes in covered pot. Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes. Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil. When onions begin to soften add peas and break up. When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate. Chop mint or fresh coriander. Serve shrimp mixture with sprinkling of mint or coriander.
Time 40m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray. Layer shrimp in the bottom of the prepared pan. Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp. Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.
Time 40m Yield 12 Number Of Ingredients 14 Steps:
Squeeze lemon over shrimp and set aside. Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes. Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
Time 15m Number Of Ingredients 8 Steps:
Season shrimp with salt and pepper; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and chipotle; cook until garlic just begins to color, about 1 minute. Add shrimp; cook, tossing constantly, until opaque throughout, about 2 minutes. Add paprika, and stir to coat. With a slotted spoon, transfer shrimp to a serving dish. Pour wine into pan; bring to a boil over high heat. Cook until reduced by half and slightly thickened, about 1 minute. Pour sauce over shrimp, and sprinkle with parsley.
Time 15m Yield 3 serving(s) Number Of Ingredients 8 Steps:
Melt butter in a 10-inch skillet over high heat. Add shrimp with onions, salt and pepper, stirring constantly, until shrimp are pink, about 3 to 5 minutes. Add sherry and parsley. Serve while hot.
More about “sauteed shrimp with curried banana sauce recipes”
Number Of Ingredients 16 Steps:
Peel and devein shrimp, reserving shells and leaving tails intact. Cover; refrigerate. Heat oil in a medium saucepan over medium-low heat. Add onions and garlic; cook, stirring often, until onions are translucent, 5 to 7 minutes. Reduce heat to low; add shrimp shells, curry, lemongrass, ginger, and cardamom. Cook, stirring often, until shells are pink and mixture is very aromatic, about 5 minutes. Add 4 cups water, tomato juice, and salt. Raise heat; bring to a boil. Reduce heat to medium low and simmer, skimming off scum as necessary, about 1 hour. Combine the yogurt, cucumber, garam masala, lemon juice, and chopped mint or cilantro; cover with plastic and refrigerate. Strain stock, pressing on solids, into a clean medium saucepan. Return to a boil. Reduce heat so stock is at a bare simmer. Add shrimp; poach, adjusting heat as needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to a dish; cover with foil. Raise heat to medium high; simmer liquid until it is reduced by about half, about 20 minutes. Pour the sauce over shrimp; garnish with cilantro sprigs and serve with reserved cucumber relish.
