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Herb-Roasted Shrimp with Fall French Lentils and Coconut-Turmeric Sauce
Preparation time: 90 min
Portions: 4-6 Adults
Recipe Type: Entree
Dietary details: Dairy-Free, Gluten-Free, Low-Sugar, Nut-Free, Soy-Free, Vegan, Vegetarian

About this recipe

There's something particularly comforting about a lentil-based dish with warming turmeric, and this recipe from Kitchen Table combines the tastes of fall in a high-protein, low-fat plate that is as beautiful as it is satisfying. Hearty herb-roasted shrimp take center stage in this dish, and topped with a sprinkle of spices or edible flowers presents impressively whether treating yourself or a small dinner party to a nutritious meal.


Herb-Roasted Shrimp Ingredients

  • 20 shrimp, peeled and devein (u8-u12 shrimp size)
  • 1 cup olive oil
  • 5 garlic cloves, smashed
  • 1 shallot, roughly chopped
  • 2 Tbsp. fresh thyme, stem removed and roughly chopped
  • 2 Tbsp. fresh parsley, roughly chopped
  • 2 Tbsp. fresh rosemary, stem removed and roughly chopped
  • 1 whole lemon, juiced (seeds removed)
  • 1 Tbsp. salt
  • 6 turns fresh black pepper, from pepper mill

Fall French Lentils Ingredients

  • 1 cup onion, small diced
  • 1/2 cup celery, small diced
  • 1/2 cup carrots, peeled and small diced
  • 5 garlic cloves, minced
  • 1 Tbsp. ground sumac
  • 1 cinnamon stick, toasted
  • 1 fresh bay leaf
  • 1/2 Tbsp. rosemary, stem removed and chopped
  • 1 Tbsp. thyme, stem removed and chopped
  • 2 cups vegetable stock
  • 1/4 cup olive oil + 1 Tbsp. olive oil saved for end
  • 1 Tbsp. sea salt
  • 8 turns black pepper, from pepper mill
  • 2 cups black beluga lentils, rinsed with cold water
  • 1/4 cup white wine

Coconut-Turmeric Sauce Ingredients

  • 4 1/2 cups coconut cream
  • 1 1/2 cups water
  • 3 Tbsp. ginger, peeled and sliced
  • 1 shallot, sliced
  • 5 garlic cloves, root end removed
  • 1 cup potato, peeled and large dice (no purple potatoes)
  • 2 Tbsp. ground turmeric
  • Sachet (Cheese Cloth Bag Holding Aromatics)
    • 3 dried mushrooms
    • 1 cinnamon stick , toasted
    • 3 star anise, toasted
    • 1 fresh bay leaf
    • 3 cardamom pods, toasted
  • When Blending
    • 1 Tbsp. sea salt
    • 7 turns white pepper, from pepper mill
    • 1 Tbsp. Banyuls vinegar

Preparation Instructions

Herb-Roasted Shrimp Instructions

  • In a bar blender mix herbs, garlic, shallot, olive oil, lemon juice, salt and pepper to create a marinade. Blend until smooth. In a bowl toss the shrimp with the marinade, cover and let sit for 30 minutes. While shrimp marinates, preheat oven to 400 degrees. Once the shrimp has finished marinating place evenly spaced on a sheet tray. Do not let shrimp touch one other. Roast in the oven for 3-4 minutes, then remove pan from oven, flip each shrimp and rotate pan. Cook for another 2-3 minutes. Remove from the oven and serve.

Fall French Lentils Instructions

  • Add olive oil to a pot and sweat mirepoix (onions, celery and carrots) until lightly caramelized. Add garlic, cinnamon, bay leaf and herb sachet, and cook on medium heat for 5-7 minutes. Deglaze pot for white wine and reduce by half; add remaining ingredients and bring to a simmer.
  • Cook lentils until al dente. To finish, add the last 1 tablespoon of olive oil, and season with salt and pepper.

Coconut-Turmeric Sauce Instructions

  • In a pot add coconut cream, water, ginger, garlic, shallot, potato, ground turmeric and sachet aromatics. Bring to a low simmer and let reduce by 25 percent. Continue to stir the sauce to prevent sticking. Once reduced remove sachet and add all ingredients to a high-speed blender (Vitamix or similar). Add salt, white pepper, and Banyuls vinegar, and blend a second time. Run through a chinois sieve two times, taste and adjust seasoning.