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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.