Anne Coleman is a proud mom of seven wonderful children. She received a diploma in Culinary Arts in 1993, and went on to focus on her always talented "mom" skills, eschewing a career as a chef for diaper changing and nose wiping. Anne began blogging in 2005 as a way to chronicle her family food life and preserve family recipes for her children. Anne writes about food at Cooking with Anne and A Thousand Soups, and writes on budget-friendly recipes for Disney's Family.com as Short Order Mom.
Anne Coleman's Tumeric Shrimp in Banana Leaves, with Banana Salsa
Serves 4
Ingredients:
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
Preparation:
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 (shell on or off) 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. | 