Shrimp, Mexican Sour Cream, Cilantro, Lime and Chili Barbequed in a Banana Leaf

posted: 06/30/10
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Shrimp, Mexican Sour Cream, Cilantro, Lime and Chili Barbequed in a Banana Leaf

Take Home Chef, Episode 82: Caroline's Menu


  • 1/2 cup/120 ml Central American crema or Mexican crema
  • 1/3 cup/10 g coarsely chopped fresh cilantro
  • 1/4 cup/8 g fresh mint leaves
  • 2 tablespoons/30 ml fresh lime juice
  • 1 tablespoon/about 1 g grated lime peel
  • 2 dried small red chilies, coarsely chopped
  • Sea salt and freshly ground black pepper
  • 20 large shrimp, peeled and deveined
  • Four 12-inch-/30-cm-square pieces fresh banana leaf (or thawed if frozen)
  • 2 tablespoons/30 ml olive oil
  • 1 tablespoon/15 ml white wine vinegar
  • 1 garlic clove, minced
  • 1 pound/450 g small zucchini, cut lengthwise into thin slices
  • 1 tablespoon/15 ml extra virgin olive oil
  • Fresh mint sprigs, for garnish


  1. 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.
  2. 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.
  3. 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.
  4. Remove the packets from the barbeque and set aside while you grill the zucchini.
  5. 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. Grill the zucchini on the grill rack over high heat for 2 to 3 minutes on each side or until just cooked through.
  6. Cut the zucchini crosswise into 2-inch/5-cm 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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