MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Lentils with Curried Shrimp
 Categories: Shrimp, Beans
      Yield: 6 servings
 
MMMMM--------------------------LENTILS-------------------------------
    1/4 c  Vegetable oil; +1 tb
      1 md Onion; sliced
      1 lb Dried green
           -or brown lentils;
           -picked over and washed
      2    Cinnamon sticks (2" ea)
    1/2 ts Cayenne
    3/4 ts Ginger; peeled and minced
      1 lg Lemon; peel of,
           -minced (about 2 ts)
  3 1/2 c  Chicken stock
      2    Bay leaves
    1/2 sm Onion; minced
      1 cl Garlic; minced
           Salt and pepper to taste
      1 lg Lemon; juice of,
           -(about 1 tb)
      3 tb Cilantro; coarsely chopped

MMMMM------------------------SHRIMP CURRY-----------------------------
  1 1/2 lb Large shrimp (about 36)
      2 c  Water
      5    Black peppercorns
      1 sm Celery rib
      1 sm Bay leaf
           Few drops white vinegar
           Salt to taste
    1/3    All-purpose flour
    1/2 ts Cayenne
      4 tb Butter
      4    Thick scallions;
           -mince white and green
           -parts separately
      1 tb Curry powder
    1/3 c  Heavy cream
      1    Lime; juice of (1 tb)
           Pepper to taste
      3 tb Cilantro; coarsely chopped
 
  Lentils:
  
  In a 5-qt Dutch oven, heat 1/4 cup of the oil and add the sliced
  onions. Sauté, stirring often, over medium heat until onions are
  wilted. Stir in lentils, cinnamon sticks, cayenne, ginger and lemon
  peel and cook, stirring often, for about 5 minutes. Add chicken stock
  and bay leaves and bring to a boil. Lower heat, cover, and simmer for
  15 minutes.
  
  Meanwhile, heat remaining oil in a small skillet. Add minced onions,
  garlic, salt and pepper and sauté, stirring occasionally, over low
  heat until the onions begin to brown slightly. Set aside.
  
  After 15 minutes, when lentils are partly cooked, remove and discard
  cinnamon sticks and bay leaves. Stir in onion-garlic mixture and the
  lemon juice and continue to simmer for 10-15 minutes more or until
  lentils are tender and still maintain their shape. Add additional
  stock if lentils seem too dry. Stir in the cilantro. Set lentils
  aside while preparing shrimp or prepare lentils 1 day in advance and
  add a few tablespoons of water when reheating them before serving.
  
  Shrimp Curry:
  
  Peel shrimp and reserve shells. Place shrimp on a plate lined with a
  paper towel. Cover with plastic wrap and refrigerate until needed.
  This can be done several hours ahead.
  
  In a 2-qt saucepan, add shrimp shells, water, peppercorns, celery,
  bay leaf and vinegar. Add salt to taste and bring to a boil, simmer,
  uncovered, for 15-20 minutes. Strain into a measuring cup and set
  aside. In a plastic bag, mix the flour and cayenne. Take off 1 tb
  and set aside. Place the shrimp in the bag and shake to coat evenly.
  shake the shrimp off to remove excess flour and place on a wire rack
  for 10 minutes to set the coating.
  
  In a 12-inch skillet, heat butter until very hot. Add the shrimp in
  one layer and cook over high heat for 1 minute. Turn and saut‚ for
  another minute. Transfer shrimp to a plate as they are cooked and set
  aside. The shrimp should be slightly undercooked.
  
  Reduce heat to medium and in the same skillet add the white part of
  the scallions only, reserving the green tops, and sauté, stirring, for
  1 minute. Add the curry powder and the reserve tablespoon of
  cayenne-flour and stir. Add the reserved shrimp stock and bring to a
  boil. Lower heat, add the cream and simmer until bubbly. Return
  shrimp to the skillet and cook, stirring, for about 1 minute, or
  until heated through. Add the lime and the green scallion tops and
  adjust the seasoning.
  
  Spoon shrimp into the center of a large serving platter and surround
  them with the rewarmed lentils. Garnish with cilantro.
  
  The Versatile Grain and the Elegant Bean
  by Sheryl and Mel London
  ISBN 0-671-76106-4, pg 372-373
  ... From the file BEANS.ZIP
 
MMMMM