Wednesday, September 5, 2012

Banana Stalk and Shrimp Dish Recipe: Florida Style

I love sourcing ingredients from my backyard. Recently Tropical Storm Isaac gave me a really big resource from my yard, a fallen banana plant.
My Florida sourced banana stalk and Key West
shrimp dish, Fla.
I am a free-style chef and not used to following or giving out recipes. But for this dish I am going to try to make a recipe.

4 cloves of American garlic, chopped
3 foreign-grown shallots, chopped
1 tablespoon safflower oil
½ teaspoon foreign grown turmeric
1 Pero Family Farms-grown red pepper, cut into strips
½ teaspoon dried English mustard powder
1 cup of chopped and steamed heart of banana stalk
1 stalk Californian grown broccoli, cut into florets
1 pound of raw Key West shrimp, with or without shell
Juice of 2 limes

Asian Wok pan
1 wooden spoon or spatula
Measuring spoons

First add the garlic and shallots to 1 tablespoon of oil and cook on high until the garlic browns, about 2-3 mins. Turned down the heat to medium-high. Next add the turmeric and mustard, mix until well blended.

Next add the mushrooms and cook until tender, stirring constantly, anywhere from 4-5 minutes depending on your stove. Then add the cup of steamed banana stalk, broccoli, and red pepper. Cook between 1 and 3 minutes until the broccoli is bright green and the pepper is limp.

Then add the shrimp and cook until they become completely opaque. Just before serving, squeeze the juice of half a lime on each plate or put two wedges on the side of each plate.
Makes approx four servings

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