Lentils With Shrimp and Squash
by: Sonia Mendez Garcia
Cuisine: Mexican
Major allergens: shellfish
Ingredients
For the vegetables:
olive oil
1 cup red onions, diced
3 garlic cloves, minced
1 serrano pepper, minced
1 poblano pepper, diced
1 celery stalk, diced
2 small carrots, diced
2 roma tomatoes, diced
3 teaspoons tomato paste
5 cups chicken broth (or vegetable broth)
1 cup uncooked lentils
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano, crushed
1/2 lemon, juiced
2 small zucchini, sliced
1/2 bunch of cilantro, chopped
For the Shrimp:
1 pound shrimp, peeled and cleaned
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2 tablespoons hot sauce
2 tablespoons olive oil
Instructions
In a large skillet, preheat 2 tablespoons of olive oil at medium for 2 minutes. Add the onion, garlic, jalapeno, poblano, celery and carrots. Season lightly with salt and pepper and saute for 5 to 6 minutes.
Add the tomatoes and tomato paste, and cook for another 2 minutes. Add the broth, bring to a boil and reduce to a simmer. Taste for salt. Add the lentils, cumin, paprika, oregano and lemon juice. Cover and cook at a steady simmer for 30 minutes.
Add the zucchini and cook for another 15 minutes. If lentils are still firm, add an additional 5 minutes of cooking time.
During the last 15 minutes, preheat a pan to medium/high heat for 3 minutes. In a bowl or on a plate, toss shrimp with salt, pepper, paprika, hot sauce and olive oil. When the pan with oil is hot, sear and cook the shrimp for 2 minutes per side.
Transfer shrimp to skillet with lentils and push down slightly into warm broth. Cover skillet, turn heat to low and cook for just 5 more minutes.
Remove from heat and let sit for 10 minutes.