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.
TROPICAL COCONUT AND BANANA SHRIMP
A light dish that is wonderful for summertime or for dreaming about being at the shore. It blends the flavors of coconut, pineapple, and banana that complement each other so well. I use cooked tail-off shrimp and canned pineapple as it makes the preparation much shorter
Provided by Babushka
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain juice form pineapple can into bowl with shrimp in it and set aside.
- Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
- Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
- Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
- Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
- Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
- Serve over rice.
Nutrition Facts : Calories 470.2, Fat 10.5, SaturatedFat 6.1, Cholesterol 179.3, Sodium 856.6, Carbohydrate 69.8, Fiber 3.2, Sugar 24, Protein 24.3
COCONUT SHRIMP WITH CILANTRO RICE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from the heat; add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine. Discard the lime zest.
- Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere; transfer to the prepared rack. Bake until the shrimp are cooked through, about 10 minutes.
- Turn on the broiler. Broil the shrimp until golden brown, 1 to 2 minutes. Add the cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges.
Nutrition Facts : Calories 357 calorie, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 226 milligrams, Sodium 456 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 29 grams
TROPICAL BANANA SCONES
This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!
Provided by DMK
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
- Mix flour, baking soda, baking powder, and salt together in a small bowl.
- Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
- Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
- Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 290 calories, Carbohydrate 38.9 g, Cholesterol 16.8 mg, Fat 13.7 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 10 g, Sodium 271.2 mg, Sugar 12.4 g
TROPICAL BANANA BREAD RECIPE
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, sugar, salt, cinnamon, and baking soda. In another bowl, mix together the eggs, oil, and vanilla. Add in the pineapple, coconut and bananas and stir. Pour the wet ingredients in with the dry ingredients and mix until they are just barely combined- don't overmix. Pour the batter into two 8x4" greased loaf pans.
- Bake for 65-75 minutes or until a toothpick inserted in the middle of the loaf of bread comes out clean. Let bread cool for 5-10 minutes before removing from pans and placing on a wire rack to continue cooling.
- In a small bowl, mix together the reserved pineapple juice and powdered sugar. Drizzle over the top of the warm bread and enjoy!
TROPICAL BANANA BREAD
Moist, tropical banana bread with the addition of pineapple and coconut! So yummy! I adapted several recipes to come up with this one. And, you don't need to use a mixer!
Provided by Frannie
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.3 g, Cholesterol 37.2 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 103.9 mg, Sugar 27.5 g
TROPICAL RED CURRY SHRIMP WITH COCONUT RICE
I was inspired to create this dish after dining Placencia, Belize at the Maya Beach Hotel (mayabeachhotel.com). This is my attempt to recreate their Sassy Shrimp Pot. Nothing beats dining there in person, but I'm happy with my attempt to copy them. The tart, sweet, salty and spicy collide in this tropical inspired shrimp dish. It's a little fusion of Caribbean and Southeast Asian. My measurements are approximate, and please adjust to your liking.
Provided by BajaVilla.com
Categories Mango
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- shell the prawns and marinate in the fridge with coconut milk.
- Prepare rice just like you usually do, but substitute half the water with coconut milk.
- Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
- Add washed cilantro, stems and all into the sauce for flavor.
- remove cilantro before serving.
- Slice all the fruit into bit sized pieces.
- Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
- Let oil get smoking hot.
- Add fruit and swirl it around occasionally to prevent from sticking.
- Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
- Push fruit to the edge of the saute pan.
- Add shrimp and marinade in the center.
- Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
- Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
- Cook to desired doneness.
- Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
- Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.
TROPICAL ISLAND SHRIMP KABOBS
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
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