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🍽️ Herb-Garnelen Steamed in Corn Leaves

485 kcal · 30 min · 4 servings

Ingredients

• 12 large shrimp (or scampi)
• salt
• pepper (from the mill)
• 10 dried corn leaves (specialty store, alternatively aluminum foil)
• 150 g mixed herbs (e.g. parsley, basil, chervil...)
• 1 clove of garlic
• 2 tbsp lemon juice
• 50 g feta cheese
• 125 ml olive oil
• bell peppers (3 red and 3 yellow each)
• salt
• pepper (from the mill)
• 600 g tomatoes
• 0.5 bunch parsley
• 1 onion
• salt
• pepper (from the mill)
• 1 tbsp vinegar
• 2 tbsp oil

Instructions

1. 1. Place the dried corn leaves in a bowl of warm water.
2. 2. Let the leaves soften completely for about three hours.
3. 3. Wash the shrimp and remove the hard shell.
4. 4. Leave the last part of the tail attached to the meat.
5. 5. Remove the dark vein along the back.
6. 6. Wash the fresh herbs under running water.
7. 7. Shake the herbs dry.
8. 8. Finely chop the herbs on a cutting board.
9. 9. Peel the garlic clove.
10. 10. Press the garlic through a press or crush it finely.
11. 11. Cut the lemon in half.
12. 12. Squeeze the juice of one lemon half into a small bowl.
13. 13. Crumble the feta cheese into small pieces with your fingers.
14. 14. Mix the chopped herbs, garlic, lemon juice, and feta cheese in a bowl.
15. 15. Add a splash of oil to the herb mixture.
16. 16. Season the sauce generously with salt and black pepper.
17. 17. Take the soaked corn leaves out of the water.
18. 18. Pat the leaves dry with a kitchen towel.
19. 19. Cut two of the corn leaves into long, narrow strips.
20. 20. Use these strips later to tie the rolls.
21. 21. Lay the rest of the corn leaves flat on a work surface.
22. 22. Place two leaves slightly offset and overlapping on top of each other.
23. 23. Place three shrimp on each pair of leaves.
24. 24. Spoon some of the green herb sauce over the shrimp.
25. 25. Roll the corn leaves tightly into a packet.
26. 26. Tie the ends of the roll securely with the prepared corn leaf strips.
27. 27. Wash the bell peppers under running water.
28. 28. Remove the stem and halve the pepper lengthwise.
29. 29. Remove the inside with the seeds and white membranes.
30. 30. Cut the pepper pieces roughly into cubes.
31. 31. Puree the pepper pieces into a sauce.
32. 32. Season the pepper sauce with salt and pepper.
33. 33. Wash the tomatoes under running water.
34. 34. Remove the hard stem attachment from the tomato.
35. 35. Cut the tomato into four quarters.
36. 36. Remove the hard inside with the seeds.
37. 37. Dice the tomato flesh into small pieces.
38. 38. Peel the onion of its papery skin.
39. 39. Dice the onion into fine pieces.
40. 40. Shake the parsley dry.
41. 41. Finely chop the parsley leaves.
42. 42. Mix salt, pepper, vinegar, and oil in a small bowl.
43. 43. Add the diced tomatoes to the dressing mixture.
44. 44. Add the diced onions.
45. 45. Add the chopped parsley.
46. 46. Mix all ingredients for the tomato salad well.
47. 47. Fill water into a large pot until it is about three fingers high.
48. 48. Bring the water in the pot to a boil.
49. 49. Turn down the heat so the water is just simmering.
50. 50. Place the tied corn leaf packets into a steamer insert.
51. 51. Place the steamer insert into the pot.
52. 52. Cover the pot with a lid.
53. 53. Steam the packets on medium heat for about 15 minutes.
54. 54. Carefully remove the packets from the pot.
55. 55. Open the corn leaves slightly to reveal the contents.
56. 56. Serve the shrimp packets on plates.
57. 57. Serve the fresh tomato salad as a side dish.
58. 58. Serve the raw pepper sauce in small bowls.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 38 g · Carbs: 18 g