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