Best Indian Shrimp And Lentils Recipes

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.

SPICY MALABAR SHRIMP

Steps:

• Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.
• Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.
• Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
• Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.

EAST COAST SHRIMP AND LENTIL BOWLS

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.

DAL MAKHANI (INDIAN LENTILS)

Steps:

• Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
• Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
• Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
• Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
• Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

SPICY SHRIMP AND LENTILS RECIPE

Steps:

• In a bowl big enough to hold all the shrimp, combine the teaspoon of fresh ginger, 1 teaspoon Garam Masala, a little salt & pepper with the shrimp. Let this all stand for 10 minutes while you start the lentils.
• Start by heating a large saute (frying) pan or Dutch oven over medium heat. When hot, add 1 tablespoon of butter to the pan.
• When it melts, add the shallot, garlic and 1 tablespoon of fresh ginger. Give it a stir and saute until the shallot starts to become translucent - 2 to 3 minutes.Important: Don't let the garlic burn or it will become bitter. Make sure you watch, stir and lower heat if you think the garlic is starting to burn.
• Add the tomatoes. Season with salt & pepper and continue cooking for 3 minutes.
• Add the lentils, stir to combine with the other ingredients and add 3 cups of water (chicken or fish stock if you want to add even more flavor to this dish). Bring the liquid to a simmer being careful not to let it boil. Cook for about 12 minutes until the lentils start to tender and the mixture starts to thicken up.
• Add ½ teaspoon of the Garam Marsala and cook for another 3 minutes.
• Add the spinach and coconut cream to the lentils and stir to combine. The spinach will wilt into the lentils. Taste and adjust seasoning with salt and pepper if needed.
• Divide the lentil mixture in bowls and transfer the shrimp to each bowl. Top with a little fresh cilantro and serve.
• Enjoy!

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.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.