Grilled Shrimp With Lentil Tabbouleh - Martha Recipe

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Grilled Shrimp With Lentil Tabbouleh - Martha Ingredients

1 cup small green or brown lentils
1 clove garlic, peeled
1 bay leaf
1/2 tsp ground cumin
1 salt & freshly ground pepper
1 orange, lemon, and lime
1 1/2 tbsp olive oil
1/2 seedless cucumber (about 1 lb), pee, led if waxy
1/4 medium red onion, peeled and cut into 1/4-, inch dice
2 large tomatoes, cut into 1/4-inch dice
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
1 cup watercress leaves, chopped
2 tsp lemon juice
2 1/2 tsp sherry vinegar
12 jumbo shrimp (about 1 lb), peeled a, nd deveined

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Grilled Shrimp With Lentil Tabbouleh - Martha

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Grilled Shrimp With Lentil Tabbouleh - Martha

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Grilled Shrimp With Lentil Tabbouleh - Martha Directions

1. 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.

2. 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.

3. Cut cucumber on diagonal into 1/4-inch slices, then cut into thin
strips. Set aside.

4. 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.

5. 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.

6. 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

Serves: 4

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