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Caribbean Shrimp and Banana Curry

Caribbean Shrimp and Banana Curry
Yields
6 servings

This dish’s sauce is heavenly, rich in colour, texture and flavour while also packing a touch of heat from a Scotch bonnet pepper.

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ingredients

1 ½
lb(s) pound large shrimp, peeled and deveined (about 30 shrimp)
1
Tbsp vegetable oil (15 ml)
2
large onions, chopped
5
shallots, chopped
1
red pepper
3
cloves garlic, chopped
½
small Scotch bonnet or other fresh chile
1
Tbsp freshly chopped ginger (15 ml)
1
tsp turmeric (5 ml)
¼
tsp allspice powder (1 ml)
1 ½
tsp coriander seeds, crushed (7 ml)
1
tsp cumin seeds, crushed (5 ml)
Juice of 1 lime
Splash white wine
Salt and pepper, to taste
2
ripe banana, chopped
1
cup coconut milk (250 ml)
½
cup canned tomatoes with juice, diced (125 ml)
2
green onions, chopped
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directions

Step 1

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.

Step 2

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.

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My rating for Caribbean Shrimp and Banana Curry
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