Serves 4-6
8-12 large Prawns or 12-18 Jumbo Shrimp, peeled leaving the tail on, deviened and butterflied
2 Tb.olive oil
salt and garlic pepper to taste
2-4 cup cooked Beluga Lentils in chicken stock
1/2 cup toasted pine nuts
1 -1 1/2 cups pear tomatoes, cut in half
3-4 shallots , sliced thinly
1/4 cup fresh thyme leaves
1/2 stick butter
salt and pepper to taste
Roasted Garlic Buerre Blanc (recipe follows)
Roasted Garlic Sauce-
8 garlic cloves
1/2 cup vegetable oil
Roast on medium heat until golden brown and soft.
1 cup white wine
1 cup cream
1/2 pd. sweet butter
salt and pepper to taste
1 lemon, squeezed
In a saucepan, reduce the white wine by 1/2. Add the cream and garlic. Reduce by 1/3. Using an inverted blender puree the mixture. Add the sweet butter on low heat slowly until incorporated. Strain. Add salt and pepper and lemon.
In a saute pan add the 1/2 stick butter and melt on high heat. Add the shallots and cook for 4 minutes. Add the tomatoes, pine nuts, thyme and lentils. Saute another 3 minutes. Separatethe lentil mixture into 4-6 seperate bowls. In the same pan add the 2 Tb. oil below the prawns and heat on high heat. Add the prawns and cook through tossing around frequently. Place 2 prawns or 3 jaumbo shrimp in the middle of the lentils tail up. Pour some sauce around the lentils.
DELICIOUS
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