Wednesday, June 15, 2011

Shrimp with Spinach and Lentils

Shrimp with Spinach and Lentils

I was planning on grilling tonight but we had major thunderstorms here in the Orlando area tonight.  I decided to shake it up a bit.   If you have frozen shrimp, a few seasoning ingredients, bagged spinach and lentils on hand in your pantry, you can make this dish in no time.  It’s healthy, but it’s so delicious, nobody needs to know.

Again, I wrote the recipe for two, but you can double or triple it as needed.

You will need –

1 pound large Shrimp, peeled and deveined
1 tablespoon Old Bay® Seasoning
4 tablespoons Olive Oil, divided
3 tablespoons Butter
Sea Salt, to taste
2 tablespoons Garlic Powder
Crushed Red Pepper, to taste
4 slices Lemon, plus more slices for garnish
3 cups fresh Spinach, washed and stemmed
½ teaspoon freshly ground Nutmeg
1/2 cup brown Lentils
¼ cup raw chopped Sweet Onion

Season shrimp with Old Bay.  Refrigerate until ready to use.

Add on tablespoon olive oil to 2 cups of cold water.  Add lentils, sea salt and one tablespoon of the garlic powder.  Bring to boil and reduce to simmer, about 20 minutes until lentils are tender.

In a large non-stick skillet, add the remaining garlic and butter.  Once butter is melted, add remaining garlic powder and crushed red pepper.  Cook for one minute over medium heat.

Add two of the lemon slices and the seasoned shrimp.  Sauté for three or four minutes, until shrimp turns light pink.

Add spinach and nutmeg.  Cook for one more minute.

Pour Shrimp and Spinach, including pan juices, over cooked lentils.  Top with raw onion and garnish with fresh lemon slices.  
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