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.
TROPICAL COCONUT AND BANANA SHRIMP
A light dish that is wonderful for summertime or for dreaming about being at the shore. It blends the flavors of coconut, pineapple, and banana that complement each other so well. I use cooked tail-off shrimp and canned pineapple as it makes the preparation much shorter
Provided by Babushka
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain juice form pineapple can into bowl with shrimp in it and set aside.
- Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
- Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
- Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
- Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
- Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
- Serve over rice.
Nutrition Facts : Calories 470.2, Fat 10.5, SaturatedFat 6.1, Cholesterol 179.3, Sodium 856.6, Carbohydrate 69.8, Fiber 3.2, Sugar 24, Protein 24.3
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.
TROPICAL ISLAND SHRIMP KABOBS
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
COCONUT SHRIMP W/ SWEET TROPICAL DIPPING SAUCE
This is my attempt to recreate a wonderful shrimp appetizer from a Bistro in St. Charles, MO called The Grappa Grille. The shrimp are yummy, but the sauce is yummier!
Provided by getoutofmygalley
Categories Brunch
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
- Prepare the shrimp, leaving the tails on.
- Mix the water with the eggs.
- Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
- Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
- Serve with the dipping sauce.
Nutrition Facts : Calories 659, Fat 42.6, SaturatedFat 15, Cholesterol 375.3, Sodium 430.4, Carbohydrate 26.9, Fiber 1, Sugar 17.9, Protein 42.1
COCONUT FRIED SHRIMP
These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.
Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.
TROPICAL SHRIMP DIPPING SAUCE
I've been trying to recreate coconut shrimp dipping sauce...this is close enough. It's great for dipping shrimp. Amounts are approximate, adjust to suit your taste.
Provided by alemonada
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Mix the sour cream, pina colada mix, crushed pineapple, and sugar together in a bowl, stirring to dissolve the sugar. Refrigerate at least 30 minutes to chill and blend the flavors.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 6.2 g, Cholesterol 8.4 mg, Fat 4.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 10.8 mg, Sugar 5.2 g
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