Herb Shrimp in Corn Leaves with Tomato Salad
Ingredients
- For the shrimp
- 12 large shrimp (or scampi)
- salt
- freshly ground peppers
- 10 dried corn husk (specialty shop or alternatively use aluminum foil)
- For the green sauce
- 150 grams mixed Fresh herbs (such as parsley, basil, chervil)
- 1 garlic clove
- 2 Tbsps lemon juice
- 50 grams Feta
- 125 milliliters olive oil
- For the raw pepper sauce
- Bell pepper (3 red and yellow)
- salt
- freshly ground peppers
Preparation steps
For the shrimp: Place corn leaves in warm water and soak approximately 3 hours.
Peel shrimp (scampi), leave tail on, remove black vein and season with salt and pepper.
Pat corn leaves dry. Cut 2 corn leaves into long strips (for tying). Spread out remaining corn leaves with 2 leaves overlapping each other. On each pair of corn leaves place 3 shrimp (scampi), spread some green sauce over, roll up and tie the ends with a strip of corn leaf.
In a large pot, fill water three fingers high and bring to a boil then turn down temperature. Lay corn leaves in a steamer insert, place into the pot, cover and cook over medium heat for just under 15 minutes.
Remove steamer insert. Open corn leaves to expose the shrimp and serve with tomato salad and raw pepper sauce.
For the green sauce: Rinse and chop herbs and mix with crushed garlic, lemon juice and crumbled feta cheese. Drizzle with oil, season with salt and pepper.
For the raw pepper sauce: Rinse bell peppers, cut in half, remove seeds and white ribs. Roughly chop each color of bell pepper seperately and puree. Season each with salt and pepper.
For the tomato salad: Rinse tomatoes, quarter, core and dice.
Rinse parsley, shake dry and chop the leaves.
Onion peel and dice.
Combine salt, pepper, vinegar and oil and mix with tomato, onion and parsley.
