30-MINUTE SPICY SHRIMP MASALA
Learn how to make a quick and easy spicy shrimp masala that's perfect to serve with rice or with warm naan. It's an Indian inspired recipe that's sure to please!
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 14
Steps:
- make the masala: Heat the oil over a large sauté over medium-high heat. Carefully add the tomatoes, so the oil doesn't splatter. Stir the tomatoes around and allow them to cook for several minutes until they cook down into a thick paste, about 8-10 minutes. Add the garlic paste, ginger paste, and jalapenos and let cook for 1 minute or until nice and fragrant. Add the seasonings: coriander, turmeric, red pepper flakes, and cumin. Stir the masala and add the water so it doesn't burn.
- cook the shrimp: Allow the water to dry up, about 5 minutes and add the shrimp. Let cook for 2-3 minutes stirring so the shrimp are coated with the tomato masala. Season with 1/2 teaspoon salt, fenugreek leaves, garam masala, chaat masala, turn the stove off and add the lemon juice. Stir the shrimp masala and decorate with chopped cilantro. Serve warm with basmati rice or naan!
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
SHRIMP CURRY WITH LENTILS AND COCONUT RICE
Steps:
- Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
- For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
- Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
- For the curry: Process the onion in a blender or food processor until a puree.
- Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
- To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.
CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE
Steps:
- In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.
GARLIC PRAWNS WITH ASIAN PUY LENTILS
Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves.
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Place the prawns in a shallow dish. Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.
- Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.
- To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.
- Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil. Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.
Nutrition Facts : Calories 349 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.89 milligram of sodium
SPANISH PRAWNS WITH SPICY LENTILS
Make and share this Spanish Prawns With Spicy Lentils recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat.
- Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in harissa and cook for a further minute.
- Add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
- Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through.
- Stir in the parsley, then serve with crusty bread and a mixed salad.
Nutrition Facts : Calories 1001.5, Fat 14.6, SaturatedFat 3.6, Cholesterol 205, Sodium 480.7, Carbohydrate 133.4, Fiber 64, Sugar 10.8, Protein 84
SHRIMP AND LENTIL SOUP
Steps:
- Make shrimp broth:
- Preheat oven to 450°F. Peel and devein half of shrimp. Reserve peeled shrimp for soup. Place shells and remaining shrimp on heavy large baking sheet. Roast until shells begin to brown, stirring occasionally, about 15 minutes.
- Heat oil in large Dutch oven over medium-high heat. Add carrots and next 8 ingredients and sauté until vegetables begin to brown, about 15 minutes. Add roasted shrimp and shells, clam juice, wine, tomatoes and brandy. Simmer 30 minutes. Cool 5 minutes. Strain broth into heavy large saucepan, pressing hard on solids. Boil broth until reduced to 4 cups, if necessary.
- Make soup:
- Melt butter in heavy large saucepan over medium heat. Add carrot, onion and bay leaves and sauté until vegetables begin to brown, about 10 minutes. Add shrimp broth and lentils. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 45 minutes.
- Transfer 1 1/2 cups soup to blender and puree until smooth. Return to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Add reserved shrimp to soup; simmer until cooked through, about 4 minutes. Season with salt and pepper. Ladle soup into bowls.
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LENTIL STEW RECIPE WITH SHRIMP - MY DOMINICAN KITCHEN
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4.3/5 (15)Total Time 1 hr 15 minsCategory Main CourseCalories 345 per serving
- Heat the oil in a large saucepan over medium-high heat. Add the shrimp and cook lightly, until it has turned a little pink. Remove the shrimp and reserve.
- Reduce the heat to medium and add the onions, celery, garlic, carrots, and potatoes to the skillet. Cook, stirring occasionally, until the onions are soft, about five minutes. Sprinkle with chicken broth, oregano, basil, bay leaf and red pepper flakes, cook one minute.
- Add tomato sauce, lentils, and water, stirring well to combine. Bring to a boil and then reduce the heat and simmer until the lentils are soft, about an hour.
- When the lentils are soft, season to taste with salt and pepper. Add the cilantro and reserved shrimp.
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