Shrimp Habana

Shrimp Habana
1 pound (16-20) peeled and deveined shrimp
1 cup diced tomatoes
2 bananas sliced
¼ cup onion diced
2 tsp curry powder
2 oz. coconut cream
1 cup heavy cream
1 cup chicken stock
1 oz. lime juice
1.5 oz. flour
1.5 oz. butter
1 oz olive oil
2 oz. brown sugar
1 oz. dark rum
1 clove garlic crushed
salt and pepper to taste
toasted coconut

Sauce: In a saucepan over medium high heat, sauté butter, onion and curry powder. Add flour and stir to make a roux. Add chicken stock, heavy cream and coconut cream and keep stirring. Bring to a boil. Add diced tomatoes, lime juice, brown sugar and rum. Note: If you don’t wish to use rum just leave out this ingredient and don’t substitute.) Season to taste with garlic, salt and pepper.

Shrimp: Pour olive oil in pan. Heat to medium high. Add bananas, papaya and shrimp. Toss or stir until shrimp starts turning pink. Don’t overcook. Add shrimp mixture to sauce and serve over rice. Garnish with toasted coconut.

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