Grilled Shrimp with French Green Lentils and Roasted Carrots, Fennel, and Shallots

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This healthy and earthy dish is very satisfying and simple to make. You will be happy you tried it 🙂 I used the carrots and fennel from our CSA from JBG

 

Prep : 25 min

Cook Time: 30 min

Serves: 2

Shrimpy

 

Ingredients:

  • 1 Cup cooked green lentils
  • 10 Large raw shrimp, peeled and deveined, leave tail on.
  • 1/2 Cup carrot, cubed
  • 1/2 Cup fennel, shaved
  • 1/4 Cup shallots, shaved
  • 2 TBS balsamic vinegar
  • 3 TBS olive oil
  • Pinch of dill pollen
  • Salt
  • Pepper

Instructions:

  1. Make a vinaigrette with balsamic, 1 TBS olive oil, pinch of dill pollen, pinch of salt and pepper. Mix well.
  2. Roast veggies on foil lined pan with 1 tbs olive oil and salt and pepper pinch for 20-25 min. Reserve in foil to keep warm. 
  3. Heat medium skillet to high and saute shrimp in a TBS of olive oil, season with salt and pepper.
  4. Mix roasted veggies, lentils, and vinaigrette together and serve shrimp on top.
  5. Enjoy!
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16 responses »

    • Thank you! The dill pollen is something I have played with a few times, it’s mainly for finishing and it works well with dressings. It has a very strong smell of dill and is quite potent. I love it.

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