While living rural, good Indian food is hard to come by. Home cooking is way of life out here. Blessed to be on the North Fork of Long island amidst fresh seasonal produce, it was easy to combine the bounties of the land to replicate this dish with a seafood spin. I hope you enjoy my take! Artist on Sound - "Narumi"
• 1 dozen Wild Shrimpetizers® • 1 tablespoon coconut oil • 1/2 yellow onion diced (white is ok too) • 3 cloves garlic • 1 Teaspoon of fresh grated ginger • 1/2 teaspoon black pepper • 1/2 teaspoon of salt • 1/8 teaspoon cardamon
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1/2 lemon (juice)
• 1 can of coconut milk. (Unsweetened)
• 2 tablespoons fresh cilantro chopped (for garnish)
• 2 diced red chili (optional, For a spicy kick!)
WILD SHRIMPETIZER® PREPARATION
Pre-heat oven to 425°F. Lightly coat, or spray oil/butter on a cookie sheet and add frozen Wild Shrimpetizers® Set a timer and bake for 15 minutes. They should be a golden brown and cooked all the way through. If not, cook for 2 more minutes.
CURRY SAUCE PREPARATION
Add coconut oil to melt in the pan, on medium/low heat. Then add diced onion, garlic and ginger, stirring gently cooking until clear. Spoon in the coconut milk (“meat” and all!) lemon juice, with the dry spice mixture and let simmer on low for 10 mins, stirring occasionally. When done, in a cast iron pan, toss in and evenly coat Wild Shrimpetizers® with the sauce. Garnish with chopped cilantro. (and or spicy chili!)