EAST COAST SHRIMP AND LENTIL BOWLS
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 so delicious, nobody needs to know that it's healthy, too! —Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes., Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm., Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat., To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 645mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
GRILLED SHRIMP WITH LENTIL TABBOULEH
Grilled shrimp on a salad of lentils and fresh herbs makes a light summer meal.
Provided by Martha Stewart
Number Of Ingredients 16
Steps:
- In a 3-quart saucepan, combine 4 cups water, lentils, garlic, bay leaf, cumin, andsalt and pepper to taste, and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
- Meanwhile, with a sharp knife, remove peel and pith from fruit. Over a bowl, cut away membrane, collecting juice. Chop fruit into 1/4-inch dice; add to juice. Toss with1/2 tablespoon oil and season with salt and pepper. Set aside.
- Cut cucumber on diagonal into 1/4-inch slices, then cut into thin strips. Set aside.
- Drain lentils; discard garlic and bay leaf; let cool. Toss with onion, tomatoes, mint, parsley, watercress, lemon juice, vinegar, remaining oil, and salt and pepper to taste. Set aside.
- Heat grill or cast-iron grill pan. Marinate shrimp for 10 minutes in 2 tablespoons of the citrus dressing. Remove shrimp, season with salt and pepper, and grill until opaque, about 3 to 4 minutes per side.
- Divide the cucumbers among 4 plates. Top each with a quarter of the lentils and 3 shrimp. Spoon citrus dressing over salads.
Nutrition Facts : Calories 374 g, Cholesterol 172 g, Fat 6 g, Fiber 6 g, Protein 38 g, Sodium 189 g
MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD
Steps:
- Grilled shrimp, recipe follows
- Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
- Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
- Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.
- Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
- Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
- Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.
MINT-MARINATED SHRIMP WITH TABBOULEH, TOMATOES, AND FETA
Categories Salad Cheese Garlic Leafy Green Herb Shellfish Tomato Side No-Cook Dinner Lunch Feta Shrimp Summer Bulgur Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.
- Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
- Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
- Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
- *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.
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