SHRIMP AND LENTILS STEW RECIPE WITH SQUASH (LENTEJAS CON CAMARONES)

Shrimp and Lentils Stew Recipe with Squash (Lentejas con Camarones) image

Provided by @MakeItYours

Number Of Ingredients 23

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olive oil
1 cup onion diced
3 garlic cloves minced
1 serrano or jalapeño pepper minced
1 poblano pepper diced
1 celery stalk diced
2 small carrots diced
2 Roma tomatoes diced
3 teaspoon tomato paste
5 cups chicken or vegetable broth
1 cup uncooked lentils
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano crushed
1/2 lemon juiced, reserve other half for garnish
2 small calabacitas or zucchini, sliced (about 2 full cups)
cilantro chopped for garnish
1 pound medium-large shrimp peeled and cleaned
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2 tablespoons hot sauce of your choice
2 tablespoons olive oil

Steps:

In a large skillet, preheat 2 tablespoons of olive oil at medium for 2 minutes. Add the onion, garlic, jalapeno, poblano, celery and carrots. Season lightly with salt and pepper and saute for 5 to 6 minutes.
Add the tomatoes and tomato paste, and cook for another 2 minutes. Add the broth, bring to a boil and reduce to a simmer. Taste for salt. Add the lentils, cumin, paprika, oregano and lemon juice. Cover and cook at a steady simmer for 30 minutes.
Add the zucchini and cook for another 15 minutes. If lentils are still firm, add an additional 5 minutes of cooking time.
During the last 15 minutes, preheat a pan to medium/high heat for 3 minutes. In a bowl or on a plate, toss shrimp with salt, pepper, paprika, hot sauce and olive oil. When the pan with oil is hot, sear and cook the shrimp for 2 minutes per side.
Transfer shrimp to skillet with lentils and push down slightly into warm broth. Cover skillet, turn heat to low and cook for just 5 more minutes.
Remove from heat and let sit for 10 minutes.