Herb-Roasted Shrimp with Fall French Lentils and Coconut-Turmeric Sauce

Herb-Roasted Shrimp with Fall French Lentils and Coconut-Turmeric Sauce

There’s something particularly comforting about a lentil-based dish with warming turmeric, and this recipe from Kitchen Table combines the tastes of fall in a high-protein, low-fat plate that is as beautiful as it is satisfying. Hearty herb-roasted shrimp take center stage in this dish, and topped with a sprinkle of spices or edible flowers presents impressively whether treating yourself or a small dinner party to a nutritious meal.






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90 min

4-6 Adults

Dairy-Free, Gluten-Free, Low-Sugar, Nut-Free, Soy-Free, Vegan, and Vegetarian

Ingredients

Herb-Roasted Shrimp Ingredients

  • 20 shrimp, peeled and devein (u8-u12 shrimp size)
  • 1 cup olive oil
  • 5 garlic cloves, smashed
  • 1 shallot, roughly chopped
  • 2 Tbsp. fresh thyme, stem removed and roughly chopped
  • 2 Tbsp. fresh parsley, roughly chopped
  • 2 Tbsp. fresh rosemary, stem removed and roughly chopped
  • 1 whole lemon, juiced (seeds removed)
  • 1 Tbsp. salt
  • 6 turns fresh black pepper, from pepper mill

Fall French Lentils Ingredients

  • 1 cup onion, small diced
  • 1/2 cup celery, small diced
  • 1/2 cup carrots, peeled and small diced
  • 5 garlic cloves, minced
  • 1 Tbsp. ground sumac
  • 1 cinnamon stick, toasted
  • 1 fresh bay leaf
  • 1/2 Tbsp. rosemary, stem removed and chopped
  • 1 Tbsp. thyme, stem removed and chopped
  • 2 cups vegetable stock
  • 1/4 cup olive oil + 1 Tbsp. olive oil saved for end
  • 1 Tbsp. sea salt
  • 8 turns black pepper, from pepper mill
  • 2 cups black beluga lentils, rinsed with cold water
  • 1/4 cup white wine

Coconut-Turmeric Sauce Ingredients

  • 4 1/2 cups coconut cream
  • 1 1/2 cups water
  • 3 Tbsp. ginger, peeled and sliced
  • 1 shallot, sliced
  • 5 garlic cloves, root end removed
  • 1 cup potato, peeled and large dice (no purple potatoes)
  • 2 Tbsp. ground turmeric
  • Sachet (Cheese Cloth Bag Holding Aromatics)
    • 3 dried mushrooms
    • 1 cinnamon stick , toasted
    • 3 star anise, toasted
    • 1 fresh bay leaf
    • 3 cardamom pods, toasted
  • When Blending
    • 1 Tbsp. sea salt
    • 7 turns white pepper, from pepper mill
    • 1 Tbsp. Banyuls vinegar

Instructions

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Additional Notes

Plating Suggestions

To plate as pictured, place two spoonfuls of Coconut-Turmeric Sauce on the plate, spread in a circular motion and serve Fall French Lentils in center of the sauce. Place shrimp on top, and garnish with fresh herbs or edible flowers.

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