Best 3 East Coast Shrimp And Lentil Bowls Recipes

EAST COAST SHRIMP AND LENTIL BOWLS

East Coast Shrimp and Lentil Bowls image

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

Ingredients

1/2 cup dried brown lentils, rinsed
1 tablespoon olive oil
1/8 teaspoon salt
1-3/4 cups water
2 tablespoons garlic powder, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 teaspoons seafood seasoning
2 tablespoons butter
1/2 teaspoon crushed red pepper flakes
2 teaspoons lemon juice
3 cups fresh baby spinach
1/4 teaspoon ground nutmeg
1/4 cup finely chopped sweet onion
Lemon wedges

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 KEBABS WITH LENTIL-HERB SALAD

Shrimp Kebabs with Lentil-Herb Salad image

Half a pound of shrimp feeds four people in this clever kebab dish with the help of a filling lentil salad side.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup dried brown lentils, picked through and rinsed
1 clove garlic, halved
Kosher salt
1/4 cup extra-virgin olive oil
3/4 teaspoon ground cumin
Juice of 1 lemon
Freshly ground black pepper
8 ounces medium shrimp, peeled and deveined
16 grape tomatoes
1 small yellow squash, cut into 16 rounds or half-moons just under 1/2-inch thick
1/2 teaspoon ground coriander
1/2 teaspoon smoked sweet paprika
2 tablespoons roughly chopped fresh dill or mint
2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
Lemon wedges, for serving

Steps:

Combine 5 cups cold water, the lentils, garlic and 2 teaspoons salt in a medium saucepan. Bring to a boil, and then reduce to a simmer. Simmer until the lentils are tender but still hold their shape, 20 to 25 minutes, then drain. Remove the garlic halves and mash them with the flat side of a knife. Place the mashed garlic in a large bowl. Whisk in 2 tablespoons of the oil, 1/4 teaspoon of the cumin, the lemon juice, a few grinds of pepper and 1/2 teaspoon salt. Add the drained lentils and toss to coat.
Heat a grill pan set over medium-high heat. Place the shrimp in a medium bowl and the tomatoes and squash in another bowl. To each bowl, add 1 tablespoon of the olive oil, 1/4 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon paprika, 1/4 teaspoon salt and a pinch of pepper. Toss to coat. Thread 2 pieces of shrimp, 2 tomatoes and 2 pieces of squash onto each skewer. Rest the kebabs at room temperature for 15 minutes.
Grill the skewers until the shrimp are firm and opaque and the squash are firm-tender, 1 1/2 to 2 minutes per side. Sprinkle lightly with salt.
Fold the dill, parsley and scallions into the lentil salad, then divide among four plates. Top each salad with 2 skewers. Serve with lemon wedges on the side.

INDIAN SHRIMP AND LENTILS

Indian Shrimp and Lentils image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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.
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.
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.
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.