Winter citrus shrimp + French Lentils

By • February 2, 2015 0 Comments

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Author Notes: This is my interpretation of something I had at Cabezon which is a great restaurant in Portland, OR.Alexandra V. Jones


Serves 4


  • 3/4 cup French lentils
  • 2 cups stock
  • 3 strips bacon
  • 1 rib celery, diced
  • 1 carrot, peeled, diced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 shallot, minced
  • pinches crushed red pepper flakes
  • Salt and Pepper, to taste.


  • 8 U15 shrimp, wild- caught is best. Cleaned, shelled, deveined.
  • 1 sheet phyllo, cut into eight strips.
  • Salt and Pepper, to taste.
  • 2-4 tablespoons olive or canola oil.
  • micro greens for garnish.
  • 1 blood orange, segmented, and the rest of orange juiced.
  1. Cut bacon in large pieces and cook in a skillet over medium heat until crispy, remove from pan, drain, set aside.
  2. Reserve a tbsp or so of bacon fat and add celery, carrots, shallot, and garlic, cook for 5 minutes, add a pinch of salt and pepper flakes, deglaze with wine.
  3. Add stock and lentils, bring to a boil. Reduce meat to medium low, and simmer for 45 minutes.
  4. While the lentils simmer prepare shrimp, cut phyllo into eight strips, season shrimp with salt and pepper and wrap shrimp with phyllo, leaving tail end exposed. Heat oil in frying pan (about 2 Tbsp, might take a bit more or less) over medium high heat till it shimmers, add shrimp two at time, flip after about 2 minutes per side or until golden and shrimp are pink, set shrimp on paper towel to drain the oil off.
  5. Take the reserved juice from the blood orange and add to lentils, checking for seasoning add salt and pepper if needed. Plate by putting the lentils down, top with shrimp, micros, orange supremes,and bacon. EAT!

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