History and Origin of Sautéed Shrimp with Curry Banana Sauce
Sautéed shrimp with curry banana sauce is a delicious example of the culinary fusion that characterizes many Latin American cuisines. This recipe combines local ingredients and spices that reflect the region's cultural richness. The combination of banana and curry has its roots in the influence of Caribbean cooking, where the use of tropical fruits alongside exotic spices is common.
In different Latin American countries, this dish may have various names, although its preparation maintains a common base. For example, in Colombia and Venezuela, similar dishes are often called "Shrimp in banana sauce," while in Mexico it might be known as "Shrimp with curry and banana." This combination not only highlights the flavors of the coast but is also a reflection of the cultural diversity that has reached our days through the exchange between the Americas, Africa, and Asia.
This recipe is an excellent example of how simple and accessible ingredients can be transformed into a sophisticated and flavorful dish, ideal for sharing at family gatherings or special events.
How to Prepare Sautéed Shrimp with Curry Banana Sauce
To prepare this exquisite dish, we need to gather the following ingredients: cooking oil, onion, celery, garlic, curry powder, fresh ginger, cardamom, cinnamon, ground nutmeg, salt, white pepper, red apple, bananas, chicken broth, large shrimp, salt and pepper, plus butter.
In a heavy-bottomed saucepan, heat the 2 oz of cooking oil over medium-low heat.
Add the onion, celery, and garlic and sauté without browning for approximately three minutes.
Add all the spices and sauté while stirring for another minute.
Incorporate the fruit and chicken broth and cook over medium heat for 20 minutes.
Blend the sauce in a blender until smooth and then strain it through a sieve.
Keep the sauce warm over low heat.
Sprinkle salt and pepper over the shrimp.
In a large skillet, melt the butter and oil over medium-high heat.
Add the shrimp and sauté, shaking the skillet back and forth until the shrimp turn pink and are firm.
Do not overcook them to preserve their juicy texture.
Place 6 shrimp on each serving of rice or noodles.
Serve some sauce over each plate to enjoy the perfect combination of flavors.
