Time 19m59S Yield 4 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. Add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute. Mix the water and soy together, add the 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.
Yield 6 servings Number Of Ingredients 19 Steps:
Heat the oil in a large pot over high heat. Add the shrimp and sauté quickly just until shrimp turn pink. Transfer to plate and reserve. To the same pot add the onions, shallots and red pepper. Sauté until onions have softened, about 2 minutes. Add the garlic, chile and ginger. Sauté until garlic is soft, about 1 to 2 minutes. Add the turmeric, allspice, crushed coriander seeds, crushed cumin seed, lime juice and white wine. Stir. Bring to a boil over medium heat. Add the bananas, coconut milk and tomatoes. Reduce heat to a simmer. Cover and simmer for 30 minutes, stirring occasionally. Return the shrimp to the sauce right before serving. Simmer until shrimp are just heat through, about 2 to 3 minutes. Do not over cook the shrimp or it will go rubbery.
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 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.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
In a bowl, mix Miracle Whip, vinegar, mustard and pepper. Add cabbage, onion and banana pepper; toss to coat. Refrigerate until serving., Toss shrimp with taco seasoning. In a large nonstick skillet, heat oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Serve in tortillas; top with slaw, cheese and, if desired, avocado.
Time 30m Yield 6 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients. In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.
