Langoustine in Garlic/pepper sauce

Ingredients

• 2 pounds of peeled/cleaned Langoustine tails

• 1 head of peeled garlic - minced

• 1 inch of peeled fresh ginger

• 1 tablespoon of whole black pepper

• 4 dried whole red chilis

• 2 tablespoon of fresh grated coconut

• 1 large peeled/thinly sliced white onion

• 2 tablespoons of Organic sprouted pumpkin seeds

• 1 tablespoon of Sesame oil

• ½ teaspoon of Organic ground turmeric

• 2 cups of fresh peas

Directions:

• Slightly toast the black pepper and grind along with coconut and pumpkin seeds to a fine paste, add water to make sure that this is not too thick.

• In a large wide nonstick pan, heat the sesame oil over moderate heat and add the dried chilis, onions, garlic, ginger, and turmeric, and sauté until lightly brown.

• At this point, increase the heat to high and then add the Langoustines to ensure that they sear quickly without stewing in the mixture.

• Add the ground mixture and continue to cook until the mixture thickens and after all ingredients are fully cooked, add the fresh peas and cook further.

• Serve with your favorite Rice, Quinoa, Bulgur, Polenta, Roti, or Bread side-dish.
  

This dish is a sophisticated mix of spice and charm paired together in a way to maximize depth of flavor. This is an exotic dish that can be enjoyed whenever this delectable protein is available and fresh. From my kitchen to yours, I encourage you to know the food you eat by choosing ingredients wisely and live long and strong!