Shrimp in a Garlic, Banana and Chili Sauce

Name: Shrimp in a Garlic, Banana and Chili Sauce
Cuisine: Chamorro
Ingredients: 3 tablespoons of canola oil; 2 pounds of extra-large (16- to 20-count per pound) raw shrimp, shelled (with the tails left attached) and deveined; 1 medium onion, peeled and finely chopped; 6 cloves of garlic, smashed, peeled and minced; ½-inch piece of fresh gingerroot, peeled and minced; ½ teaspoon of dried red pepper flakes; 3 tablespoons of tomato paste; ½ cup of water; ½ cup of white vinegar; ⅓ cup of sugar; 1 large banana, peeled and mashed; 2 green bell peppers, cored, seeded and sliced into slivers; 2 green bell peppers, cored, seeded and sliced into slivers; ½ teaspoon of salt; ¼ teaspoon of freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

This aromatic, robust sauce adds a new dimension to common shrimp. To enjoy the lusciousness of these crustaceans with garlic, banana and chili complement, you are invited, island fashion, to pluck them from the sauce by their tails and eat them with your fingers. (Of course, if digital dining offends your sensibilities, knives, forks and spoons are acceptable.)

Coconut Rice is the recommended accompaniment.

Ingredients

Oceania
Guam
Fish course
Gluten-free
Pescatarian

Ingredients

Method