Butterflied Curried Shrimp

Name: Butterflied Curried Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs uncooked large shrimp; 1 banana (not too ripe, on the green side); 1/3 cup raisins; 1 tablespoon curry powder; salt and pepper; 1/2-3/4 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

Submitted by DailyInspiration

"From my "Cooking Across America" cookbook - a recipe from the Rooftop Restaurant in Key West, Fla. The addition of banana and raisins sounds wonderful in this curry dish; although, I would not call this a "light" dish by any means. However, once in a while it is good to splurge and enjoy a tropical treat!"

Download

Ready In:: 20mins
Ingredients:: 9
Serves:: 4

ingredients

1 ¹⁄₂ lbs uncooked large shrimp
1 banana (not too ripe, on the green side)
¹⁄₃ cup raisins
1 tablespoon curry powder
salt and pepper
¹⁄₂ - ³⁄₄ 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

directions

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).

Questions & Replies

Got a question? Share it with the community!

Reviews

Thank you Nancy for adding this particular recipe to this site - I found it during a search I made because I read the original recipe in Bernard Clayton's excellent book, Cooking Across America, (which I own) and I wanted it in my computer collection of recipes - and as you know, it's one thing to have to type your new recipes into the computer, but quite another to cut and paste them from the web - so thanks for making it easy. The reason why I was anxious to get this recipe is that it's a bit unusual in the way its creator, a chef by the name of Bob Baker, of the Rooftop Cafe in Key West, emphasizes that the shrimp NOT be overcooked. What he really means is that the shrimp are only cooked to the point where they begin to stiffen and change their texture - quite a difference from the way most kitchens chose to do them, regrettably! Anyone who has has the good fortune to have experienced fresh shrimp cooking only so very briefly know the joy of biting into a 'crunchy', juicy shrimp - another 30 seconds in the pan will toughen the shrimp into something altogether different and unappealing. So, I hope both you, Nancy, and readers of this site will forgive me for creating a review of a recipe I've really not yet tasted (although I KNOW well I'll love it when I do!), but I really wanted to reinforce that Chef Baker is so very correct when he insists on the shrimp being so minimally cooked - they literally are a different animal when done that way - and I also wanted both Chef Baker and Bernard Clayton to get credit and attribution for their excellent work. I shall soon be doing this recipe and I promise to report back here and shall give an honest review based on personal taste.

drfugawe