Recipe

Shrimp With Mexican Sour Cream Recipe

Add Step-by-Step Photos	Riverred / All my dishes 1 year, 3 months ago I saw the Take Home Chef make this on his show. It looked delicious and it is delicious. The only thing I was missing was the banana leaves, so I grilled the shrimp in aluminum foil packets instead and it still came out great. Prep:15m Cook:15m Servings:2	Riverred
	shrimp mexican grilled zucchini

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Ingredients

1/2 cup Central American crema or Mexican crema

1/3 cup coarsely chopped fresh cilantro

1/4 cup fresh mint leaves

2 tablespoons fresh lime juice

1 tablespoon grated lime peel

2 dried small red chilies, coarsely chopped

Sea salt

Freshly ground black pepper

20 large shrimp, peeled and deveined

Four 12-inch square pieces fresh banana leaf (or thawed if frozen)

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 garlic clove, minced

1 pound small zucchini, cut lengthwise into thin slices

1 tablespoon extra virgin olive oil

Fresh mint sprigs, for garnish

Directions

Prepare the barbeque for medium-high heat.

Place the crema, cilantro, mint leaves, lime juice, zest and chilies in a blender and process until smooth. Season the crema sauce to taste with salt and pepper.

Toss the shrimp in a large bowl with the crema sauce to coat.

Lay out 4 banana leaves on a work surface. Place 5 shrimp in the center of each banana leaf. Cover the shrimp with the remaining crema sauce.

Wrap the banana leaves over the shrimp and crema sauce as for a burrito to enclose completely, then tie the packet with kitchen twine to secure closed.

Place the packets on the grill rack of the barbeque and cook, turning occasionally, for about 5 minutes.

Whisk the olive oil, vinegar and garlic in a large bowl to blend. Add the zucchini slices and toss to coat. Season with salt and pepper.

Remove the shrimp packets from the barbeque and set aside while you grill the zucchini.

Grill the zucchini on the grill rack over high heat for 2 to 3 minutes on each side or until just cooked through.

Cut the zucchini crosswise into 2-inch pieces.

Place one packet of shrimp on each plate and open. Surround the shrimp with the grilled zucchini.

Drizzle with the extra-virgin olive oil, garnish with mint sprigs and serve.

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Comments

dianna_pwns 1 year ago said:
Too, i hope i can find some fresh banana leaves. hopefully a natural food store? anywho - looks fabulous. cant wait to try this one out on the family!