Turmeric Shrimp in Banana Leaves with Banana Salsa

Serves 4


1 pound large shrimp in shell

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 clove garlic - minced

4 sections of banana leaf - 8x8 each

kosher salt


For Salsa:


1/2 cup red onion - diced

1/2 each red and yellow pepper - diced

1 medium cucumber - peeled, seeded and diced

1 large just ripe banana (a little green is best) - diced

1/4 cup chopped fresh cilantro

1 lime - juiced

1 Tablespoon honey

1 teaspoon kosher salt


Rinse banana leaves and set aside. Heat oven to 400 degrees F.

Gently toast spices in a small pan - this works best before spices are ground, but still helps to boost flavor when they have been ground. Combine spices and garlic and make a paste. Toss with shrimp (I like the shell on, but you can remove it) until well coated. Divide shrimp between banana leaves and fold up into small packets. Set, seam side down, in a shallow pan and put into the oven. Bake for 10 - 15 minutes. Remove from oven and open each on a plate. Serve with banana salsa.


For salsa - combine onion, cucumber, peppers, cilantro, lime juice, honey and salt. Stir well. Cut and add banana just before service. Toss gently once banana is added.


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