My friend Betsy Kelp Galloway adapted this recipe from one found on the Food Network.
One of my favorite kitchen pastimes is taking existing recipes and making them diabetic friendly. I also like to make my dishes heart healthy as often as I can, and it seems Betsy thinks the same way. To that end, she swapped out some of the butter in this Food Network dish with heart healthy olive oil... and it works.
Ingredients:
- 2 tbsp olive oil - divided
- 1 tbsp unsalted butter
- 1 large shallot - chopped
- 3 cloves garlic - smash minced
- 1 tbsp plus 1 tsp finely chopped peeled fresh ginger
- 2 plum tomatoes - cored and chopped
- 1 ½ teaspoons garam masala
- Kosher salt and freshly ground pepper
- 1 cup dried red lentils
- 1 ¼ pounds peeled and deveined shrimp (about 24 large)
- 3 cups baby spinach
- 2 tbsp canned unsweetened coconut cream
- ½ cup lightly packed fresh cilantro or parsley - chopped
Directions:
Heat 1 tbsp butter (Betsy’s note: I use heart healthy
olive oil) in a large wide pot or Dutch oven over medium-high heat. Add the
shallot, garlic and 1 tbsp ginger. Cook, stirring occasionally, until the
shallot softens, about 2 minutes. Add the tomatoes, ½ teaspoon garam masala, a
big pinch of salt and a few grinds of pepper. Cook, stirring, until the
tomatoes are soft, about 2 minutes.
Stir the lentils into the tomato mixture until coated, then
add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the
lentils are tender and thick, 12 to 15 minutes.
Meanwhile, toss the shrimp with the remaining 1 tsp ginger, 1 tsp garam masala and a pinch each of salt and pepper. Let stand
10 minutes. Heat the 1 tbsp butter and 1 tbsp olive oil in a
medium skillet over medium heat. Add the shrimp and cook, stirring, until just
cooked through, 3 to 5 minutes.
Stir the spinach and coconut cream into the lentils until
the spinach wilts; season with salt and pepper. Divide among bowls. Top with
the shrimp and any juices; sprinkle with cilantro or parsley.
Blessed be... and happy cooking!