Ingredients
3 shallots, sliced
2 cloves garlic, sliced
1 stalk celery, chopped
6 brown mushroom caps, quartered
4 tbsp. butter + 1 tbsp.
3 tbsp. sherry
4 tbsp. flour
1 cup half-and-half
1 tsp. curry powder
1/2 tsp. paprika
1 tbsp. fresh chopped parsley
1/2 tsp. dijon mustard
2 lbs. crab meat
3/4 cup bread crumbs
6 tbsp. goat cheese
6 large shrimp, shelled, deveined, tails left on
salt and pepper
2 bananas, yellow with no black spots, peels reserved
1 cup unsalted peanuts
1/2 cup raisins
Preparation
Gently simmer the shallots, garlic and celery in butter on low heat 5 min. Add mushrooms and sherry and cook 1 min. Stir in flour and cook into a roux. Stir in half-and-half, curry powder, paprika, parsley, and mustard. Stir in crab meat and heat through. Transfer into 6 individual ramekins. Sprinkle with bread crumbs and top with 1 tbsp. of the goat cheese. Place 1 shrimp on top of each serving, tail up. Bake for 10 min. or until shrimp are fully cooked, then sprinkle with salt & black pepper. While the crab mix is baking, slice the bananas on the bias and fry with butter in a hot skillet until crisp sides form. Transfer to a plate and sprinkle with salt & pepper. Serve on 6 small plates, placing a section of banana peel on each to stabilize the ramekins, ganishing with the peanuts, raisins, and fried banana slices.
