Minted Texas Shrimp with Lentils, Rice and Pasta
This recipe, created by Chef Michael Flores, features Texas shrimp, diced tomatoes and fresh mint, combined with a medley of green lentils, rice and fettuccine. It makes a light and healthy, one-dish meal.
- 1 pound Texas shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 can (14.5-ounce) diced tomatoes
- 1/2 teaspoon each salt and pepper
- 4 ounces each green lentils, rice, fettuccine
- 1 stick butter
- 1/4 cup fresh mint chopped
- Salt and pepper
Heat the oil in a large sauté pan over medium-high heat; add the onions and cook until golden brown. Stir in the tomatoes with the salt and pepper and remove from the heat.
Boil the lentils, the rice, and the fettuccine separately in pots of water until cooked. As each one cooks, drain and add to the tomato mixture; set aside.
Melt the butter in another large pan. Add the shrimp, mint, salt, and pepper. Sauté for 2 to 3 minutes until the shrimp has turned a light pink. Serve immediately on top of the tomato-lentil mixture.
Makes 4 to 6 servings
Texas shrimp are a versatile choice for dinner and are delicious grilled, sautéed, boiled, deep fried, broiled, breaded or pan-seared.
Find more recipes at: TXShrimp.org