On Wednesday night my family and the family of my good friend got together for dinner and this is what I made. Truthfully there’s not that much that has been going on here in Bangor, Maine for the last week. I have caught up a little on reading, with the biography of Steve Jobs, and “Like Water for Chocolate.” Both are interesting, in their own ways. Anyways, because there’s not much to say, here are just some pictures, and the recipe, very simply.
A banana? Yes indeed!
The finished product
Now, I love this recipe, and it is indeed a little different. Though a curry, it reminds me almost of a shrimp bisque, and includes in its ingredient list a cup of chopped apple, and a banana. You don’t even notice their presence at the end, once everything has been pureed together and the cream and shrimp are added in. A few changes that I made to this were to add an extra cup and a half of water to my doubled batch because it was just too thick before the addition. I used cooked shrimp which I just heated with the finished sauce and cream at the end. Had I cooked the shrimp first and used the leftover liquid as the original recipe had stated, it might have been too shrimpy for me. Go ahead and try it, and Happy New Year!
Shrimp with Curry Sauce
Adpated from Rebecca Dauphinee’s recipe
Saute in butter over medium heat until softened but not browned:
3/4 cup chopped onion
1/2 cup chopped celery
3 large garlic cloves
1 cup chopped apple
1 bay leaf
2 tablespoons curry powder
1 1/2 cups vegetable broth
3/4 cup water
2 tablespoons tomato paste
Let simmer for 20 minutes and then let cool so that you can puree the solids in a food processor. Return sauce to the pot.
Then, add shrimp, which should be just partly thawed:
2 pounds cooked shrimp, cleaned and deveined
Let simmer until shrimp are heated through and sauce is hot.
Last, stir in:
1/2 cup heavy cream
Let sauce heat up a moment more and serve.