My Blue Kitchen

Where Confidence Reluctance and Sass Come To A Boil

Badass Burning Flames

Mediterranean Shrimp with Lentils

This is a fun and unusual way to prepare shrimp.  The lentils are a great alternative to rice and pasta.  You could also try it with quinoa.  Add some spinach or kale, if you like, or even pair it with a Greek Salad.  We can’t travel to the Mediterranean right now, but we can still enjoy the flavors of the region.

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:

  1. Thaw and peel the shrimp.  Drizzle the lemon oil on the shrimp.  Sprinkle on the cumin and coriander and toss to coat evenly.
  2. 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.
  3. Drain the shrimp and set aside.
  4. 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.
  5. 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.
  6. Add the remaining cumin, coriander and the lemon juice and stir to combine.  Next, add the sun dried tomatoes.
  7. Add the lentils and artichoke hearts.  If the mixture looks too dry add some artichoke water or more stock.
  8. Add your poached shrimp, the crushed red pepper flake, and salt and pepper.  Continue to cook until shrimp are heated through.
  9. Garnish and serve.


*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.

Be Inspired By, Explore, or Scroll Past My Other Recipes

Culinary Oils Uses and Recipes

Ancho Oil (17) Basil Oil (10) Lemon Oil (18)

All My Recipe Categories

Ancho Oil (17) Appetizers (9) Basil Oil (10) Beef & Lamb (7) Beverages (9) Breads (10) Brunch (0) Culinary Oils (1) Desserts (2) Dressings & Sauces (15) Leftovers (6) Lemon Oil (18) Marrakesh Oil (1) Pork (5) Potatoes (4) Poultry (11) Rice & Grains (2) Salads (13) Sandwiches (3) Seafood (8) Soups & Stews (6) Sweets (3) Uncategorized (0) Vegetables (4)

Leave a Reply

Your email address will not be published. Required fields are marked *