East Coast Shrimp And Lentil Bowls Recipe

Ingredients

1/2 cup dried brown lentils, rinsed1 tablespoon olive oil1/8 teaspoon salt1-3/4 cups water2 tablespoons garlic powder, divided1 pound uncooked shrimp (26-30 per pound), peeled and deveined2 teaspoons seafood seasoning2 tablespoons butter1/2 teaspoon crushed red pepper flakes 2 teaspoons lemon juice3 cups fresh baby spinach1/4 teaspoon ground nutmeg1/4 cup finely chopped sweet onionLemon wedges

Preparation

Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes.

Meanwhile, toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm.

Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat.

To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.