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Categories:Viewed: 88 - Published at: 5 years ago
Ingredients
- 1 12 lbs uncooked large shrimp
- 1 banana (not too ripe, on the green side)
- 13 cup raisins
- 1 tablespoon curry powder
- salt and pepper
- 12-34 cup heavy cream
- 1 tablespoon clarified butter
- 2 tablespoons macadamia nuts, coarsely chopped for garnish (my change as original recipe calls for chopped tomato or red bell pepper, all are optional)
- cooked rice
Method
- Peel, devein, and butterfly the shrimp.
- Cut the banana into thin 1/4 inch slices.
- Have the raisins, curry powder, salt, pepper, and thick cream at your side for a quick assembly during the brief time the shrimp are sauteing.
- Melt the butter in a large skillet over low heat to prevent shrimp from curling.
- Place the shrimp cut side down.
- Quickly add the raisins, curry powder, salt and pepper, cream and banana slices.
- Gently stir together.
- Allow the mixture to simmer, uncovered, over very low heat for 2-3 minutes to cook and coat the shrimp.
- The shrimp should be a light pink - don't overcook.
- Serve the shrimp on rice, or with rice at the side.
- Garnish with macadamia nuts or your choice of the above-mentioned garnishes (optional).
