By Terry Boyd, Blue Kitchen
Serves 2
2 cups lentils (preferably French green lentils)
2 tablespoons olive oil
3 cloves garlic, minced, divided
4 cups water
salt and freshly ground pepper, to taste
3/4 pound large shrimp, shelled and deveined
1-1/2 tablespoons finely chopped fresh tarragon leaves
3 scallions, divided
1 large head Belgian endive
1. Preheat oven to 400 degrees F.
2. Rinse, drain and pick over the lentils. Heat 1 tablespoon of the olive oil in a medium-sized saucepan over a medium flame. Sauté half the garlic until fragrant, about 45 seconds. Stir in lentils and add water to the pan. Season with salt and bring to a boil. Reduce heat and simmer, partially covered, until lentils are firm but tender, about 15 minutes.
3. Meanwhile, roast the shrimp. Toss shrimp with the remaining tablespoon of olive oil in an 8-inch square glass baking dish. Slice the white portion and some of the green top of 1 scallion thinly and add to shrimp, along with tarragon and remaining garlic. Season with salt and pepper and toss to combine. Roast shrimp until just cooked through and opaque, about 8 to 10 minutes.
4. While lentils and shrimp are cooking, slice the 2 remaining scallions into matchsticks, using the white portions and some of the green tops. Trim the root end of the Belgian endive and halve lengthwise. Cut out tough core and slice the endive crosswise into 1/2-inch slices.
5. When lentils are done, drain and return to the pot. Stir in the sliced endive and adjust seasonings. Divide lentils between two shallow serving bowls and top with scallion matchsticks. Using a slotted spoon, divide shrimp between serving bowls, spooning over lentils. Serve immediately.
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