Grilled Shrimp in Banana-leaf Pouch |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe also works well with scallops, mussels, or clams. If banana leaves are unavailable, use two layers of aluminum foil and reduce cooking time to 5 to 7 minutes. Ingredients:
1 pound large shrimp, peeled and deveined |
2 tablespoons fresh lime juice |
1 cup chopped yellow onion, divided |
1 cup chopped red bell pepper, divided |
2 garlic cloves |
1 cup thai basil leaves, roughly torn |
2 teaspoons ground coriander |
2 teaspoons hot sauce (optional) |
salt and pepper to taste |
4 (10- x 15-inch) pieces banana leaves, trimmed and wiped with damp cloth |
1/4 cup chopped fresh cilantro |
Directions:
1. Toss shrimp with lime juice.
2. Combine 1/2 cup onion, 1/2 cup bell pepper, and garlic in the bowl of a food processor; pulse until finely chopped. Combine shrimp with onion mixture, remaining onion and bell pepper, and next 3 ingredients. Season with salt and pepper.
3. Place one banana leaf on a 12- x 16-inch piece of aluminum foil. Spread half of the shrimp mixture in center of leaf. Cover it with second banana leaf and another 12- x 16-inch piece of foil. Roll 4 edges of foil over tightly to form a pouch. Repeat with remaining banana leaves, foil, and shrimp.
4. Grill pouches, covered with grill lid, over medium heat 8 to 10 minutes. Remove pouches from grill. Remove foil; place pouches onto serving plates. Cut a slit in center of leaves, and peel back. Sprinkle with cilantro.
|
|