Grilled Grape Leaf–Wrapped Shrimp from Season: Big Flavors, Beautiful Food by Nik Sharma
In India, fresh banana and turmeric leaves are traditionally used to wrap fish and shrimp before they’re cooked on hot grills. This technique, which actually steams the fish, imbues it with flavor...
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Ingredients
- 1 stalk lemongrass (white part only)
- 14 large shrimp, peeled and deveined
- Juice of 1 lemon
- 14 brined grape leaves, unfolded and drained
- ¼ cup [60 ml] extra-virgin olive oil
- Vegetable oil for brushing the grape leaf packages
- ½ cup [70 g] unsalted pistachios, preferably raw
- 1 tsp fine sea salt
- 8 black peppercorns
- 1 cup (¾ oz [20 g]) packed baby arugula
- 2 serrano chiles, seeded if desired
- 1 bunch (1½ oz [40 g]) fresh cilantro
- 2 Tbsp water
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