Best 3 Shrimp And Banana Recipes
Shrimp and banana, a unique and delectable combination, offers a delightful culinary experience that tantalizes the taste buds. Whether you are seeking an exotic appetizer, a refreshing salad, or a hearty main course, incorporating shrimp and banana into your culinary creations is sure to impress. From stir-fries and curries to salads and ceviche, the possibilities are endless. This article presents a curated collection of the best shrimp and banana recipes, promising to guide you on a journey of flavors that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
Tips:
- Choose ripe bananas: Use bananas that are bright yellow with a few brown spots. Avoid bananas that are too green or have too many brown spots, as they will not be as sweet or flavorful.
- Use fresh shrimp: Fresh shrimp is the best choice for this dish. If you are using frozen shrimp, be sure to thaw it completely before cooking.
- Season the shrimp: Before cooking, season the shrimp with salt, pepper, and other desired spices. This will help to enhance the flavor of the shrimp.
- Cook the shrimp properly: Shrimp should be cooked until it is opaque and pink. Overcooked shrimp will be tough and chewy.
- Use a ripe avocado: A ripe avocado will be soft to the touch and have a slight give when pressed. Avoid avocados that are too hard or too mushy.
Conclusion:
Shrimp and banana is a classic combination that can be enjoyed in many different ways. These recipes offer a variety of options for preparing this dish, from simple stir-fries to more complex curries. No matter how you choose to make it, shrimp and banana is sure to be a hit. With its sweet and tangy flavor, shrimp and banana is a dish that is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, these recipes have you covered. So next time you are looking for something new to try, give shrimp and banana a try. You won't be disappointed!
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