These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Grilled Shrimp in Banana-leaf Pouch

From Statesboro Market2Go

<p>A tasty little seafood pouch! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 2

1 pound Large shrimp ( peeled and deveined)
2 tablespoons Lime juice
1 cup Onion (chopped, divided)
1 cup Bell pepper (preferably red, chopped & divided)
2 cloves Garlic
1 cup Thai basil (leaves roughly torn)
2 teaspoons Ground coriander
2 teaspoons Hot sauce (optional)
Salt & Pepper to taste
4 10- x 15-inch Banana leaves (trimmed and wiped with a damp cloth)
1/4 cup Chopped fresh cilantro

Step by Step Instructions
  1. Toss the shrimp with lime juice, then set them aside. Add 1/2 cup onion, 1/2 cup bell pepper, and the two garlic cloves to a food processor, then pulse until the vegetables are finely chopped up. Combine the blended mixture, the shrimp, the remaining onion & peppers, the basil, coriander, and hot sauce (if using) in a bowl. Season with salt & pepper to preference.
  2. Place one banana leaf on a 12- x 16-inch piece of aluminum foil. Spread half of the shrimp mixture in the center of the leaf. Cover it with a second banana leaf and another 12- x 16-inch piece of foil. Tightly roll all 4 edges of the foil to form a pouch. Repeat.
  3. Grill the foil pouches on a covered grill for 8 to 10 minutes. Remove the foil, cut a slit in the center of the leaf pouch, and season with cilantro before serving.