The Pioneer Woman Tasty Kitchen
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Black Lentils with Wicked Shrimp

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Level: Easy

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Description

Tender beluga lentils topped with spicy shrimp and butter sauce!

Ingredients

  • FOR THE LENTILS:
  • 1 cup Black Beluga Lentils
  • 1 Tablespoon Butter
  • 1  Shallot, Minced
  • 1-½ cup Broth
  • FOR THE SHRIMP:
  • 2 Tablespoons Vegetable Oil
  • 2 cloves Garlic, Minced
  • 1 teaspoon Chili Powder
  • 1 teaspoon Onion Powder
  • ¼ teaspoons Cayenne (red Pepper)
  • 8  Large Shrimp, Peeled And Deveined With Tails Removed
  • 1 Tablespoon Butter

Preparation

1. Put the lentils in a colander under running water. Rinse the lentils really well and set aside.
2. In a small pot, melt the butter over medium heat and add the shallots. Cook the shallots until they are golden brown, 5-7 minutes.
3. Add the lentils and stir with the shallots to combine and heat for a minute.
4. Add the broth and stir. Reduce heat to low and put a lid on the pot. Simmer the lentils for about 15 minutes, and then let the pot sit for another 15 covered, with the heat turned off.
5. While the lentils are sitting, work on the shrimp.
6. In a small bowl, combine the oil, garlic and spices. Roll the shrimp in the spice marinade and let them sit a few minutes.
7. Then heat a pan over high heat and once the pan is hot add the shrimp (which are coated in the spice mixture.)
8. Cook until the outside of each shrimp is seared and crispy, about 2-3 minutes on each side. The shrimp should be somewhat “blackened” with the spice mixture on the outside, and just cooked through in the center. Add the butter into the pan and remove the pan from the heat. Swirl the butter to pick up the remnants of the spice mixture in the pan.
9. Add the shrimp and the butter to the top of the lentils. Serve hot.

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