Makes 6 cups
The fresh chile peppers are important to this dish, but it doesn't matter greatly what kind you use, although red ones are best.
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
1-1/2 teaspoons ground cardamom
1-1/2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon ground dried ancho chile powder
1 teaspoon ground turmeric
2 tablespoons Chef Paul Prudhomme's Meat Magic®
2 tablespoons unsalted butter
2 cups chopped onions
2 very ripe bananas, finely diced
1/4 cup finely diced ripe chile peppers
1 cup chopped yellow or red bell peppers
3/4 cup raisins
3/4 cup chopped hazlenuts
1 cup shrimp stock
1 (13.5-ounce) can unsweetened coconut milk
1 (8-ounce) container plain or vanilla yogurt
1 pound peeled shrimp
how to prepare
Combine the first 7 ingredients in a small bowl to make the seasoning mix.
Preheat a heavy 5-quart pot over high heat for 4 minutes. Add the butter, onions, and bananas. Stir thoroughly to coat the onions and bananas with butter, then add the chile peppers, bell peppers, raisins, hazelnuts, and seasoning mix. Reduce the heat to medium and cook, stirring and scraping the bottom of the pan frequently to prevent burning, until the mixture becomes very dry and sticks hard to the pot bottom, about 15 minutes. Add the stock and continue to stir and scrape frequently until the mixture again becomes very dry and pasty and sticks hard to the pot bottom, about 10 minutes. Stir in the coconut milk and yogurt, return to a boil, then add the shrimp. Stir vigorously, reduce the heat to low and cook just until the shrimp are opaque and pink, about 3 to 4 minutes. Serve hot.
Copyright© 1995 by Paul Prudhomme