Turmeric Shrimp in Banana Leaves with Banana Salsa

Inspired by this month's ingredients for the Royal Foodie Joust - turmeric, banana and honey - I came up with this. We just had this for dinner and it was summer-all-over. Ian ate more than his fair share and my brother-in-law, Tim stopped by and declared the salsa a hit. He balked at the name, but bent over the bowl and inhaled and quickly turned to me and said he would try it. He even told me to mention that he loved it.

I think it was very refreshing, and I love the earthiness of the turmeric with the shrimp. The flavor that the banana leaf imparts to the shrimp was just another delicious layer.

So, here's the recipe - roughly:

Turmeric Shrimp in Banana Leaves with Banana Salsa
Serves 4
Printable Recipe

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

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 (I like the shell on, but you can remove it) 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.