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Shrimp with Mexican Sour Cream Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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  • rogbear 16 years ago
    we love shrim;.. will have to try this recipe :-)
    Was this review helpful? Yes Flag
  • dianna_pwns 16 years ago
    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!
    Was this review helpful? Yes Flag

The Cook

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