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🍽️ Crispy Shrimp on Creamy Lentils

454 kcal · 30 min · 4 servings

Ingredients

• 150 g Puy lentils (or other small lentils)
• 1 stick cinnamon
• 1 bay leaf
• 1 dried chili pepper
• salt
• 1 carrot
• 1 stalk leek (small, thin)
• 12 large shrimp (peeled and ready to cook, with tail piece)
• 150 g cherry tomatoes
• 1 tbsp butter
• 50 ml espresso
• 100 g whipping cream
• 1 tbsp balsamic vinegar
• pepper (from the mill)
• 3 tbsp olive oil
• salt
• 50 ml white wine
• chives (for garnish)

Instructions

1. 1. Put the lentils, cinnamon stick, bay leaf, and chili pod into a pot with salted water.
2. 2. Cook the lentils on low heat for about 20 minutes until they are tender but still firm.
3. 3. Drain the lentils and remove the spices.
4. 4. Peel the carrot and cut it into very small cubes.
5. 5. Wash the leek, clean it, and dice it very finely as well.
6. 6. Optionally cut open the back of the shrimp to remove the vein.
7. 7. Rinse the shrimp and pat them dry with a kitchen towel.
8. 8. Wash the cherry tomatoes.
9. 9. Heat the butter in a large pan.
10. 10. Fry the carrot and leek cubes for 1 minute.
11. 11. Pour in the espresso and the cream.
12. 12. Let the mixture simmer for 2 to 3 minutes.
13. 13. Stir the cooked lentils into the sauce.
14. 14. Season the lentil mixture with vinegar, salt, and pepper.
15. 15. Keep the lentils warm.
16. 16. Heat the olive oil in a separate pan.
17. 17. Fry the shrimp on medium heat for 3 to 5 minutes per side.
18. 18. Salt and pepper the shrimp.
19. 19. Remove the shrimp from the pan and set them aside.
20. 20. Fry the cherry tomatoes in the same pan for 1 to 2 minutes.
21. 21. Salt the tomatoes.
22. 22. Pour in the white wine.
23. 23. Bring the tomatoes to a boil.
24. 24. Remove the pan from the heat as soon as the tomato skins start to burst.
25. 25. Plate the shrimp and tomatoes with the lentils.
26. 26. Garnish the dish with fresh chives.

Nutrition per serving

• kcal: 454
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 23 g