Today is Ash Wednesday. Ash Wednesday marks the beginning of Lent. Lent is observed with prayer, repentance, fasting, and ashes. Lent observes Christ’s 40-day fast in the desert before the beginning of His ministry.
COCONUT CURRY SHRIMP
1 lb. large shrimp with heads and shells, 1/4 tsp. Cajun seasoning salt, 1/4 tsp. white pepper, 1/4 tsp. cayenne pepper, 2 T. fresh lemon juice, zest from 1 lemon, 2 T. coconut oil, 1/2 cup white onions, chopped, 2 T. minced garlic, 1 1/2 T. fresh ginger, peeled and minced, 1/2 tsp. black pepper, 1/2 tsp. salt, 1/2 tsp. turmeric, 1/4 tsp ground cumin, 2 tsp. ground coriander, 1 1/2 tsp. Jamaican curry powder, 1 (14 1/2 oz.) can diced tomatoes, 2 1/2 cups coconut milk, 2 cups cooked brown rice, chopped fresh cilantro and parsley for garnish.
Remove the heads and shells from the shrimp and set aside. Devein and butterfly the shrimp. Make the marinade. Het out a bowl add 1/4 tsp. Cajun seasoning salt, 1/4 tsp. white pepper, 1/4 tsp. cayenne pepper, 2 T. fresh lemon juice, and zest from 1 lemon. Add the shrimp. Cover the bowl and refrigerate for at least 30 minutes. Get out a skillet, add the oil, heat to medium. Add the onions, cook until they are translucent. Add the minced garlic, ginger, black pepper, salt, turmeric, cumin, coriander, and curry powder, cook for another minute or two. Add the diced tomatoes, coconut milk bring to a boil and cook for 5-7 minutes. Add the shrimp and the merinade cook until the shrimp start to curl and turn pink. Serve over the rice and garnish with cilantro and parsley.