Sweet Curry Grilled Shrimp with Lentils, Quinoan and Apple might be just the main course you are searching for. For $3.03 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 8g of fat, and a total of 387 calories. This recipe serves 6. 9 people have tried and liked this recipe. A mixture of grainy mustard, onion, celery stalk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by SippitySup. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is a pretty expensive recipe for fans of Indian food. From preparation to the plate, this recipe takes around 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is pretty good. Similar recipes are Pumpkin Curry With Lentils And Apple, Grilled Curry Steak with Spicy Lentils, and Shrimp and Broccoli Curry with Quinoan and Brown Rice.

Servings: 6

Ingredients:

Equipment:

Cooking instruction summary:

Wash and dry the shrimp thoroughly. Soak six, 10-inch or longer, wooden skewers in cold water for 1 hour. Thread 5 shrimp onto each skewer so that they lie flat. Place the skewers onto a rimmed baking sheet large enough to hold all of them in a single layer. Cover with plastic wrap and refrigerate.Make the curry dressing: Place the mustard, curry, cumin, tumeric, cloves, nutmeg, salt, pepper, cilantro, basil, shallot, garlic, lemon juice, mirin, vinegar, and honey into a blender or mini-food processor. Pulse several times, then blend the mixture on medium speed until pured. With the machine running, drizzle in as much of the oil as necessary to create an creamy, fully emulsified dressing. Set aside.Make the lentils: In a medium saucepan combine the lentils, onion, carrots, and celery. Pour in 1-cup stock and bring to a boil, then lower the heat and simmer until tender about 15 minutes. Let the lentils cool in the liquid then drain them well, discard vegetables and place the lentils into a large mixing bowl. Set aside.Make the quinoa: Meanwhile, in a small saucepan combine quinoa and remaining 1-cup broth. Season generously with a big pinch or two salt. Bring to a boil, then cover the pan and lower the heat to very low. Cook until most of the liquid is absorbed and the grains are tender, about 15 minutes. Remove from heat, drain the quinoa in a fine mesh sieve. Let cool somewhat then add them to the bowl with the lentils.Assemble the salad: To the large mixing bowl containing the lentils and quinoa, add chickpeas, tomatoes, apples, and mushrooms. Pour about half of the curry dressing over the salad and toss gently. Taste for seasoning. Refrigerate until chilled, about 2 hours.Just before serving heat the grill or grill pan. Brush both sides of all the shrimp with some of the remaining curry dressing; season with salt and pepper.Meanwhile, remove the salad from the refrigerator and spoon it onto a large serving platter; set aside.Grill shrimp 2 minutes per side, or until just cooked through. Lay the grilled shrimp skewers on top of the salad and brush with a bit of the remaining dressing. Serve immediately.

Step by step:

1. Wash and dry the shrimp thoroughly. Soak six, 10-inch or longer, wooden skewers in cold water for 1 hour. Thread 5 shrimp onto each skewer so that they lie flat.

Place the skewers onto a rimmed baking sheet large enough to hold all of them in a single layer. Cover with plastic wrap and refrigerate.Make the curry dressing

1. Place the mustard, curry, cumin, tumeric, cloves, nutmeg, salt, pepper, cilantro, basil, shallot, garlic, lemon juice, mirin, vinegar, and honey into a blender or mini-food processor. Pulse several times, then blend the mixture on medium speed until pured. With the machine running, drizzle in as much of the oil as necessary to create an creamy, fully emulsified dressing. Set aside.Make the lentils: In a medium saucepan combine the lentils, onion, carrots, and celery.

2. Pour in 1-cup stock and bring to a boil, then lower the heat and simmer until tender about 15 minutes.

3. Let the lentils cool in the liquid then drain them well, discard vegetables and place the lentils into a large mixing bowl. Set aside.Make the quinoa: Meanwhile, in a small saucepan combine quinoa and remaining 1-cup broth. Season generously with a big pinch or two salt. Bring to a boil, then cover the pan and lower the heat to very low. Cook until most of the liquid is absorbed and the grains are tender, about 15 minutes.

4. Remove from heat, drain the quinoa in a fine mesh sieve.

5. Let cool somewhat then add them to the bowl with the lentils.Assemble the salad: To the large mixing bowl containing the lentils and quinoa, add chickpeas, tomatoes, apples, and mushrooms.

6. Pour about half of the curry dressing over the salad and toss gently. Taste for seasoning. Refrigerate until chilled, about 2 hours.Just before serving heat the grill or grill pan.

7. Brush both sides of all the shrimp with some of the remaining curry dressing; season with salt and pepper.Meanwhile, remove the salad from the refrigerator and spoon it onto a large serving platter; set aside.Grill shrimp 2 minutes per side, or until just cooked through. Lay the grilled shrimp skewers on top of the salad and brush with a bit of the remaining dressing.

8. Serve immediately.

Nutrition Information: