The Stuff You Need:
For 2 people:
8 colossal Shrimp, 8 to 12 count, or about 9 ounces
For the poaching:*
1/2 cup Shrimp Stock – or – Chicken Stock
1/4 to 1/2 cup dry White Wine
For the Shrimp marinade:
1 Tablespoon My Blue Kitchen Lemon flavored cooking oil
1/2 teaspoon ground Cumin
1/4 teaspoon ground coriander
pinch of lemon zest
For the Lentils:
1/2 cup dry Red Lentils
1 Bay leaf
1/2 cup diced Onion
1 small clove Garlic, minced
1/2 teaspoon ground Cumin
1/4 teaspoon ground Coriander
1 teaspoon Lemon Juice
2 Tablespoons Sun Dried Tomatoes, drained & chopped
7 ounces quartered Artichoke Hearts
1/8 teaspoon crushed Red Pepper Flake
Salt & Pepper, to taste
Garnish options: Feta cheese crumbles, chopped Scallions, chopped parsley, chopped Radish, or a drizzle of My Blue Kitchen Basil flavored cooking oil.
Here's How It's Done:
- Thaw and peel the shrimp. Drizzle the lemon oil on the shrimp. Sprinkle on the cumin and coriander and toss to coat evenly.
- Put the stock and wine in a small pot and bring to a boil. Once it’s boiling add the shrimp and poach for one minute or until pink.
- Drain the shrimp and set aside.
- Put the lentils and Bay leaf in a pot and cover with 2 inches of water. Bring to a boil, then reduce heat to low and simmer for about 10 minutes. Once cooked, drain and set aside.
- Sautee the onions in a little cooking oil over medium high heat. When onions are just about done, reduce heat to medium and add the garlic.
- Add the remaining cumin, coriander and the lemon juice and stir to combine. Next, add the sun dried tomatoes.
- Add the lentils and artichoke hearts. If the mixture looks too dry add some artichoke water or more stock.
- Add your poached shrimp, the crushed red pepper flake, and salt and pepper. Continue to cook until shrimp are heated through.
- Garnish and serve.
Notes:
*You can skip the poaching and just sauté or grill your shrimp. I chose to poach mine because I didn’t want to over cook my shrimp, causing it to shrink. Everybody hates shrinkage.
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