| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish/sea, Main dish, Soup/stews |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Small green or brown lentils |
| 1 |
|
Clove garlic, peeled |
| 1 |
|
Bay leaf |
| 1/2 |
t |
Ground cumin |
|
|
Salt & freshly ground pepper |
| 1 |
|
Orange, lemon and lime |
| 1 1/2 |
T |
Olive oil |
| 1/2 |
|
Seedless cucumber, about |
|
|
1 lb peeled if waxy |
| 1/4 |
|
Red onion, peeled and cut |
|
|
into 1/4-inch dice |
| 2 |
|
Tomatoes, cut into 1/4-inch |
|
|
dice |
| 1/2 |
c |
Fresh mint leaves, chopped |
| 1/2 |
c |
Fresh parsley leaves |
|
|
chopped |
| 1 |
c |
Watercress leaves, chopped |
| 2 |
t |
Lemon juice |
| 2 1/2 |
t |
Sherry vinegar |
| 12 |
|
Jumbo shrimp, about 1 lb |
|
|
peeled and deveined |
INSTRUCTIONS
1997
In a 3-quart saucepan, combine 4 C water, lentils, garlic, bay leaf,
cumin, and salt and pepper to taste, and bring to a boil. Reduce heat
and simmer until lentils are tender, about 30 minutes. Meanwhile, with
a sharp knife, remove peel and pith from fruit. Over a bowl, cut away
membrane, collecting juice. Chop fruit into 1/4-inch dice; add to
juice. Toss with 1/2 T oil and season with salt and pepper. Set aside.
Cut cucumber on diagonal into 1/4-inch slices, then cut into thin
strips. Set aside. Drain lentils; discard garlic and bay leaf, let
cool. Toss with onion, tomatoes, mint, parsley, watercress, lemon
juice, vinegar, remaining oil, and salt and pepper to taste. Set
aside. Heat grill or cast-iron grill pan. Marinate shrimp for 10
minutes in 2 T of the citrus dressing. Remove shrimp, season with salt
and pepper, and grill until opaque, about 3 to 4 minutes per side.
Divide the cucumbers among 4 plates. Top each with a quarter of the
lentils and 3 shrimp. Spoon citrus dressing over salads. Martha
Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to
MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on Feb 3,
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