Indian Shrimp and Lentils

·      3 tablespoons unsalted butter
·      1 large shallot, chopped
·      3 cloves garlic, minced
·      1 tablespoon plus 1 teaspoon finely chopped peeled fresh ginger
·      2 plum tomatoes, cored and chopped
·      1 1/2 teaspoons garam masala
·      Kosher salt and freshly ground pepper
·      1 cup dried red lentils
·      1 1/4 pounds peeled and deveined shrimp (about 24)
·      3 cups baby spinach
·      2 tablespoons canned unsweetened coconut cream
·      1/2 cup lightly packed fresh cilantro, chopped

1.    Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
2.  Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
3.   Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
4.  Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.

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