Shrimp With Banana Guava Salsa Over Coconut Rice Recipes

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.

SHRIMP WITH BANANA, GUAVA SALSA OVER COCONUT RICE

Steps:

• Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail).
• Cover and marinate in refrigerator 30 minutes to 4 hours.
• Combine salsa ingredients EXCEPT bananas and chill.
• Bring coconut milk to a boil, add rice and salt.
• Cover and cook over low heat until rice is done.
• In a large saute pan, add 1 tablespoon olive oil and drained shrimp. Discard marinade.
• Cook shrimp until opaque and remove from heat.
• TO SERVE:.
• Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa.
• Can sprinkle on a little paprika and garnish with cilantro.

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING

Steps:

• Coconut Rice:
• Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
• Marinated Garlic Shrimp:
• Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
• Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
• Mango Cucumber Salad with Guava Dressing:
• In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

COCONUT SHRIMP WITH GUAVA SWEET AND SOUR SAUCE

Steps:

• Pre-heat oil to 350 degrees in medium frying pan.
• In a medium, mixing bowl, combine coconut and panko.
• Dredge shrimp in flour, then in the egg mixture, then in the panko and coconut mix, pressing down firmly to ensure proper breading.
• Fry shrimp until golden brown being sure not to burn. (The coconut contains a high sugar content, which may burn quickly.)
• In a separate saucepan, combine sugar, vinegar, and pineapple juice. Bring to a boil and allow sugar to incorporate into the sauce.
• Add guava concentrate and allow to boil.
• Mix the cornstarch and water to make a slurry. (You may use cornstarch slurry to thicken the sauce to the correct consistency. The sauce should be able to coat a spoon.)
• You may use the sauce as a dip or simply pour the sauce over the shrimp when ready to serve.

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.