Lemon lentils with curried shrimp

6 servings

Ingredients

Quantity Ingredient
¼ cup Plus 1 tbs corn oil
1 medium Onion(s), sliced
1 pounds Dried green or brown lentils picked over and washed
2 2\" pieces cinnamon stick
½ teaspoon Cayenne
¾ teaspoon Ginger, peeled and minced
Peel of 1 large lemon
1½ pounds Large shrimp (about 36)
2 cups Water
5 Black peppercorns
1 small Stalk celery
1 small Bay leaf
Few drops white vinegar
Salt to taste
⅓ All-purpose flour
½ teaspoon Cayenne
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 372-373 minced (about 2 tsp)
3½ cup Chicken stock
2 Bay leaves
½ small Onion(s), minced
1 medium Garlic clove(s), minced
Salt and pepper to taste
Juice of 1 large lemon (about 1 tbs)
3 tablespoons Cilantro, coarsely chopped
4 tablespoons Butter
4 Thick scallions mince white and green parts separately
1 tablespoon Curry powder
⅓ cup Heavy cream
Juice of 1 lime (1 tbs)
Pepper to taste
3 tablespoons Cilantro, coarsely chopped

Directions

LENTILS

SHRIMP CURRY

Lentils:

In a 5-qt. Dutch oven, heat cup of the oil and add the sliced onions.

Saut, stirring often, over medium heat until onions are wilted. Stir in lentils, cinnamon sticks, cayenne, ginger and lemon peel and cook, stirring often, for about 5 minutes. Add chicken stock and bay leaves and bring to a boil. Lower heat, cover, and simmer for 15 minutes.

Meanwhile, heat remaining oil in a small skillet. Add minced onions, garlic, salt and pepper and saut, stirring occasionally, over low heat until the onions begin to brown slightly. Set aside.

After 15 minutes, when lentils are partly cooked, remove and discard cinnamon sticks and bay leaves. Stir in onion-garlic mixture and the lemon juice and continue to simmer for 10-15 minutes more or until lentils are tender and still maintain their shape. Add additional stock if lentils seem too dry. Stir in the cilantro. Set lentils aside while preparing shrimp or prepare lentils 1 day in advance and add a few tablespoons of water when reheating them before serving.

Shrimp Curry:

Peel shrimp and reserve shells. Place shrimp on a plate lined with a paper towel. Cover with plastic wrap and refrigerate until needed.

This can be done several hours ahead.

In a 2-qt. saucepan, add shrimp shells, water, peppercorns, celery, bay leaf and vinegar. Add salt to taste and bring to a boil, simmer, uncovered, for 15-20 minutes. Strain into a measuring cup and set aside. In a plastic bag, mix the flour and cayenne. Take off 1 tbs and set aside. Place the shrimp in the bag and shake to coat evenly.

shake the shrimp off to remove excess flour and place on a wire rack for 10 minutes to set the coating.

In a 12-inch skillet, heat butter until very hot. Add the shrimp in one layer and cook over high heat for 1 minute. Turn and saut for another minute. Transfer shrimp to a plate as they are cooked and set aside. The shrimp should be slightly undercooked.

Reduce heat to medium and in the same skillet add the white part of the scallions only, reserving the green tops, and saut, stirring, for 1 minute. Add the curry powder and the reserve tablespoon of cayenne-flour and stir. Add the reserved shrimp stock and bring to a boil. Lower heat, add the cream and simmer until bubbly. REturn shrimp to the skillet and cook, stirring, for about 1 minute, or until heated through. Add the lime and the green scallion tops and adjust the seasoning.

Spoon shrimp into the center of a large serving platter and surround them with the rewarmed lentils. Garnish with cilantro.

Submitted By DIANE LAZARUS On 03-27-95

Related recipes