Grilled Shrimp with Lentil Ragout (Diabetic Recipe)

• 2 tablespoons grapeseed oil
• 1 tablespoon chopped onion
• 2 teaspoons chopped celery
• 2 teaspoons chopped carrots
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly milled black pepper
• 1 cup green or brown lentils
• 1/4 cup white wine
• 2 cups chicken stock
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped flat-leaf parsley
• 1 lemon

METHOD

Marinate the shrimp with olive oil,rosemary, thyme, and shallots in the refrigerator for approximately 1 hour.

For the lentil ragout, warm a sauté pan on medium heat for 3 minutes. Add the grapeseed oil, followed by the onion, celery, carrots, garlic, salt, and pepper. Cook the vegetables until tender by not brown,approximately 4 minutes.

Add the lentils and cook until they become lightly toasted, 4 to 5 minutes. Deglaze with white wine. Add the chicken stock and simmer until the lentils are tender but not mushy, approximately 30 minutes more.

Add the cilantro and parsley and set aside in a warm area. (If desired, omit the cilantro and add an extra tablespoon of chopped parsley.) Taste the mixture and add additional seasoning if necessary.

Brush the shrimp with olive oil, season lightly with salt and pepper, and grill over medium heat on a grill pan or outdoor barbecue until cooked through, approximately 2 minutes per side.

Serve the shrimp on a bed of the lentil ragout with a lemon wedge for garnish.

Serves: 5 appetizer servings

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Reprinted with permission from ©2005 Franklin Becker The Diabetic Chef, published by Ballantine Books

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Note: Ask your fishmonger to peel and devein the shrimp for you, which can be done quickly and efficiently, and usually at no extra cost.

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