I don't have any pictures to show, so you'll just have to trust me, but this recipe tonight was incredible. Justin and I both LOVED it and will definitely be making it again (& again)!!
Garlic Shrimp & Veg on Herby Lentils - 2 servings
Jamie Oliver
- 11 oz - shrimp (raw& peeled)
- 2 - garlic cloves
- 7 oz - baby spinach
- 1/2 - med red onion
- 1/2 tsp - cumin
- 1 small bunch fresh basil
- 1 small bunch fresh mint
- 14.5 oz - can Lentils
- 4 oz - cherry tomatoes
- 1 - lemon
- sea salt
- fresh ground black pepper
Preheat oven to lowest setting (mine-170 degrees) and place your dinner plates in there to warm.
Place large saucepan on high heat and have a colander ready in the sink. Add spinach leaves to the pan with a splash of water and cook with a lid on for 30 seconds.
Take lid off and use tongs to move the spinach about in the pan until it's wilted, then tip into the waiting colander to drain.
Place a clean saucepan on medium heat and add a splash of olive oil.
Peel and finely chop the onion then add to the hot pan with a good pinch of salt & pepper and ad the cumin. Cook, stirring occasionally, until soft and golden.
Meanwhile, squeeze the spinach gently with tongs to get rid of any excess water and lift out of the colander. Transfer to the chopping board and roughly chop it.
Pick and roughly chop the leaves from basil & mint, discard stalks. Half the cherry tomatoes. Cut the lemon in half, then cut one half into wedges and out to one side.
Once onion starts to turn soft and golden, add spinach to the pan. Drain the can of lentils in the colander.
Tip the lentils into the pan and leave to cook over low heat for 10 minutes.
Meanwhile, place a large frying pan on a medium heat. Peel and chop garlic and pat the shrimp dry with paper towel.
Add a splash of oil to the frying pan and when hot, add the shrimp.
Turn the heat up to high and fry the shrimp for a minute or 2 until browned on one side then turn over and add the garlic.
Fry for another minute or 3 until the garlic smells fantastic and the shrimp are pink and cook through.
Add the cherry tomatoes to the pan then season with salt and pepper. Stir together then turn off the heat and cover.
When the lentils are warm through stir in the chopped herbs and a good lug of olive oil, then squeeze in the juice from half of the lemon. Turn off the heat.
Get plates out of the oven and divide the herby lentils between them.
Spoon the garlicky shrimp and tomatoes over the top and serve with lemon wedges on the side for squeezing over.
DO NOT let all these steps deter you!! It was fast and easy. I chopped the onion and herbs beforehand and total cook time was about 15 - 20 minutes.
Please let me know if you try it!
