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To prepare the shrimp: Up to 3 hours before mealtime, place the olive oil in a large saute pan over medium-high heat.
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Add the shrimp and cook, stirring frequently, for 3 to 4 minutes, until the shrimp begin to turn pink and curl up.
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Remove the shrimp from the pan, cool slightly, cover, and refrigerate until ready to use.
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Peel the onion and dice into 1/4- to 1/2-inch pieces.
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Cut the tomatoes in quarters, remove and discard the seeds, and cut into 1/4- to 1/2-inch pieces.
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Peel the garlic and finely chop.
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Add the onion, tomato, and garlic to the pan and cook over medium-high heat, stirring frequently, for 15 minutes, or until the tomatoes are cooked down to a sauce.
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Add the chicken bouillon and water and cook for 5 minutes, or until the mixture just begins to boil.
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Remove from the heat to cool slightly, cover, and refrigerate in the pan until ready to use.
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To prepare the rice: Thirty minutes before mealtime, bring the water to a boil in a small saucepan and add the rice.
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Stir well, cover, and cook over low heat for 20 minutes, or until most of the liquid is absorbed.
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Remove from the heat and let stand for 5 minutes.
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To prepare the banana: Ten minutes before mealtime, place the olive oil in a small saute pan over medium-high heat.
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Peel the bananas and cut in half widthwise and lengthwise.
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Place the pieces in the pan, and cook for 1 to 2 minutes on each side, or until browned.
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Meanwhile, place the saute pan with the tomato mixture on the stove over medium-high heat and cook for 5 minutes, or until it begins to boil.
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Add the shrimp and curry powder and cook for 2 minutes, or until heated through.
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Season with salt and pepper, stir in the coconut milk, and remove from the heat.
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Place some of the rice in the center of each plate and top with some of the shrimp mixture.
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Arrange 4 of the banana pieces around the rice and serve immediately.
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21
Unless you are able to get it directly from the fisherman, any shrimp you buy will have been frozen at some point.
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It doesnt matter if you buy it frozen in bags or at the seafood counter because although the shrimp at the seafood counter may say fresh, its just thawed frozen shrimp.
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Thats fine if you are going to use it soon, but it cant be frozen again or it will get freezer burned and tough.
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We generally prefer to buy raw shrimp and cook it ourselves because it is more tender.
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But, for something like shrimp quesadillas where the shrimp is cut up and mixed with cheese it doesnt really affect the taste and its easier to used the cooked shrimp.
