Name: Stewed Garam Masala Lentils with Buttery Shrimp
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 large shallot, chopped; 3 cloves garlic, minced; 1 tablespoon plus 1 teaspoon finely chopped peeled fresh ginger; 2 plum tomatoes, cored and chopped; 1 1/2 teaspoons garam masala; Kosher salt and freshly ground pepper; 1 cup dried red lentils; 1 1/4 pounds peeled and deveined shrimp (about 24); 3 cups baby spinach; 2 tablespoons canned unsweetened coconut cream; 1/2 cup lightly packed fresh cilantro, chopped

Directions

Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

Stewed Garam Masala Lentils with Buttery Shrimp

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