Another way to experience bananas and chiles, but this time with shrimp. * Exported from MasterCook * Shrimp & Banana Broth Recipe By :John DeMers Serving Size : 6 Preparation Time :0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 small green bananas 1 pound shrimp -- peeled, deveined 1 1/2 teaspoons salt 1 large tomato -- peeled, seeded, diced 1 onion -- chopped 2 Scotch Bonnet or jalapeno chiles -- finely chopped 1 thyme sprig 4 teaspoons Pickapeppa Sauce Peel 4 of the bananas, leaving remaining 3 unpeeled. Cut peeled bananas in half crosswise. Bring 1-1/2 quarts water to a boil, add shrimp and salt and boil 2 to 3 minutes. Add peeled bananas, tomato, onion, chiles, thyme and Pickapeppa Sauce. Cook over medium heat 15 to 20 minutes. When soup is ready to serve, peel remaining bananas; cut in half crosswise. Place 2 pieces of banana in each cup. Spoon soup over bananas. Makes 6 servings. Cuisine: "Caribbean" Source: ""Caribbean Cooking" ISBN 0-89586-786-9" Copyright: "1989 John DeMers" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 1g Fat (14.0% calories from fat); 16g Protein; 3g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 647mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable. NOTES : Underripe bananas behave more like a starchy vegetable than fruit in this promising pairing with shrimp. The Pickapeppa Sauce is a pungent afterthought. Nutr. Assoc. : 0 0 0 0 0 0 0 0