| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
oz |
Cooking oil |
| 1 |
|
Med onion, diced |
| 1 |
|
Stalk of celery, diced |
| 1 |
|
Clove garlic, crushed |
| 1 |
tb |
Curry powder |
| 1/2 |
ts |
Fresh giner, grated |
| 1/2 |
ts |
Cardamom |
| 1/8 |
ts |
Cinnamon |
| 1 |
|
Pinch of ground nutmeg |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Red apple, diced |
| 4 |
|
Banana, cut in 1 in cubes |
| 2 |
c |
Chicken stock |
| 36 |
|
Jumbo shrimp, peeled |
| 1 |
|
Salt and pepper |
| 1 |
oz |
Butter |
| 1 |
oz |
Cooking oil |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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