Curried Shrimp

Recipe Ingredients

		Seasoning Mix
2 teaspoons	10ml	Cumin - ground
1 1/2 teaspoons	7.5ml	Cardamom - ground
1 1/2 teaspoons	7.5ml	Garlic powder
1 1/2 teaspoons	7.5ml	Ginger - ground
1 teaspoon	5ml	Allspice
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Coriander - ground
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Ancho chile - ground
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Turmeric
3/4 teaspoon	3.8ml	Black pepper
1/2 teaspoon	2.5ml	White pepper
2 tablespoons	30ml	Unsalted butter
2 cups	125g / 4.4oz	Onions - chopped fine
2		Bananas - very ripe, diced
1/4 cup	36g / 1.3oz	Red chile peppers - ripe, diced
1 cup	146g / 5.1oz	Yellow or red bell peppers - diced
3/4 cup	120g / 4.2oz	Raisins
3/4 cup	109g / 3.8oz	Hazelnuts or pecans - chopped
1 cup	237ml	Shrimp or fish stock
1		Unsweetened coconut milk - (13 1/2 oz.)
8 oz	227g	Plain yogurt
1 lb	454g / 16oz	Shrimp - peeled and deveined

Recipe Instructions

Combine seasonings in a bowl and mix well.

Preheat a heavy 5-quart pot over high heat for 4 minutes. Add the butter, onions, and bananas. Stir the pot thoroughly to coat the onions and bananas with butter, then add the chile peppers, bell peppers, raisins, nuts, and seasoning mix.

Reduce the heat to medium and cook, stirring and scraping the bottom of the pan frequently to prevent the ingredients from burning. Cook until the mixture becomes very dry and sticks hard to the bottom of the pot. About 15 minutes.

Add the stock and continue to cook and stir and scrape the bottom of the pot for about 10 minutes. Stir in the coconut milk and yogurt and return pot to a boil and them add the shrimp. Stir vigorously, reduce the heat to low and cook just until the shrimp turn opaque, about 3-4 minutes.

Serve over rice.

Source:
Paul Prudhomme

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