Municipal lot Across from Village Hall Just west of New Hyde Park Rd
1441 Jericho Turnpike
New Hyde Park , NY 11040
Mark your calendar, grab your market basket/re-usable bag and come down to the market every Saturday!
Featured Vendor:
Maureen Homenick is a self taught chef who graduated from the The Institute of Culinary Education in New York City. Her
personal chef service specializes in gluten-free cooking and heart healthy cuisines.
Maureen's personalized menus are specific to your food preferences and dietary requirements.
The service includes weekly meal preparation, in-home dinner and cocktail parties, tasting dinners, catered events, as well as private cooking lessons.
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
3/4 cup chopped fresh mango
2 tablespoons chopped fresh cilantro
1 pound peeled and deveined large shrimp (26/33 count) with tail, thawed if frozen
1 tablespoon Pure Wesson® Canola Oil
3/4 teaspoon curry powder
Lime wedges, optional
DIRECTIONS
STEP ONE
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Stir together rice, water, coconut milk and salt in medium saucepan. Bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in drained tomatoes, mango and cilantro.
STEP TWO
Meanwhile, toss shrimp with oil and curry powder in large bowl; set aside. When rice is done, thread shrimp evenly onto metal skewers. Grill shrimp 2 to 3 minutes on each side or just until shrimp turn pink. Serve shrimp and rice with lime wedges, if desired.
