Caribbean Shrimp and Banana Curry
- serves 6
This dish's sauce is heavenly, rich in colour, texture and flavour while also packing a touch of heat from a Scotch bonnet pepper.
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
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.
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.