Butterflied Curried Shrimp

1. 1

   Peel, devein, and butterfly the shrimp.

2. 2

   Cut the banana into thin 1/4 inch slices.

3. 3

   Have the raisins, curry powder, salt, pepper, and thick cream at your side for a quick assembly during the brief time the shrimp are sauteing.

4. 4

   Melt the butter in a large skillet over low heat to prevent shrimp from curling.

5. 5

   Place the shrimp cut side down.

6. 6

   Quickly add the raisins, curry powder, salt and pepper, cream and banana slices.

7. 7

   Gently stir together.

8. 8

   Allow the mixture to simmer, uncovered, over very low heat for 2-3 minutes to cook and coat the shrimp.

9. 9

   The shrimp should be a light pink - don't overcook.

10. 10

    Serve the shrimp on rice, or with rice at the side.

11. 11

    Garnish with macadamia nuts or your choice of the above-mentioned garnishes (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.