Spicy “A la Diabla” Shrimp over Stewed Lentils with Caramelized Onions
Spicy “A la Diabla” Shrimp over Stewed Lentils with Caramelized Onions
ingredients
1 ¾ cups Extra long grain rice Verde Valle®
6 cups milk
1 can coconut milk
8 orange leaves, small and dry
8 cups of water
3 cups evaporated milk
2 cups sugar
3 cinnamon sticks
1 cup cranberries
¾ cup raisins
¾ cup prunes, chopped
1 cup grated coconut
1 cup lentils, Verde Valle
¼ onion
1 garlic clove
2 tablespoons butter
2 cups sliced onion
½ teaspoon ground cumin
½ kg cleaned shrimp
2 cooked guajillo chiles
2 cooked chipotle chiles
1 cooked tomato
¼ cooked onion
1 cooked garlic clove
Salt and pepper, to taste
Olive oil, as needed
Finely chopped parsley, for garnish
PREPARATION
- Rinse and clean the lentils. In a pot, cook them with garlic, onion, and enough water until tender. Drain and set aside.
- In a skillet with butter, sauté the sliced onion over low heat until caramelized. Add the lentils, stir well, season with cumin, salt, and pepper. Keep warm.
- Blend the chiles with tomato, onion, and garlic to make a sauce. Brush the shrimp with this sauce and grill in olive oil until cooked through.
- Serve the lentils as a base, top with the spicy shrimp, and garnish with chopped parsley. Enjoy.
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