Pan-Seared Barramundi with "Caruru"

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8 smoked shrimp, chopped, and shells reserved

Pinch salt

1 red onion, diced

4 cloves garlic, slivered

1 chile, minced

2 tablespoons grated ginger

1 stalk lemongrass, minced

2 to 3 tablespoons butter, plus 2 tablespoons butter

1 red pepper, diced

1 cup chopped okra

2 tomatoes, diced

1 bunch cilantro, leaves chopped, plus additional sprigs for garnish

1 lime, juiced

1/2 cup crushed cashews

Oil, for searing

4 (5-ounce) barramundi fillets, skin on (may substitute sea bass or halibut)