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Shrimp over Lentils with a Spicy Molasses BBQ Sauce
Print recipe
Ingredients
- 1lb jumbo shrimp (peeled and deveined)
- 1 1/2 tablespoon Rufus Teague Fish Rub
- 2 teaspoons liquid smoke
- 1 cup dry red lentils (rinsed)
- 1 1/2 cup water
- 1 green onion (chopped)
- 1/4 cup barbecue sauce
- 1 tablespoon molasses
- 1/2 teaspoon liquid smoke
- 2 tablespoons whiskey
- 1 tablespoon light brown sugar
Directions
| Step 1 | |
|
In a large bowl, add the shrimp, fish rub and liquid smoke. Stir to coat the shrimp well. Set aside.  | |
| Step 2 | |
| Bring the water to a boil. Add lentils and onions. Cover and simmer over medium-low heat for 5-7 minutes. | |
| Step 3 | |
| White the lentils simmer, add the BBQ sauce, molasses, remaining liquid smoke, whiskey and brown sugar to a small saucepan. Cook over medium heat. | |
| Step 4 | |
|
Add the shrimp to a large skillet over medium to medium high heat. Sauté until pink, about 5-6 minutes.  | |
| Step 5 | |
| To serve, put the lentils on a plate, top with shrimp and drizzle the sauce on top. | |
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This was yummy. Although I did not season the sauce with anything spicy, I think the whiskey I added gave it the kick it needed. It topped the shrimp over lentils dish perfectly and added just enough zest without being overpowering.
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I love this Lori. I am pinning to the Fish Friday Foodies Board and sharing it on the FB page. Thanks
Wendy, A Day in the Life on the Farm recently posted…Let’s go to Alsace with the #FrenchWinophiles.
I was going to do something similar with salmon instead of shrimp, then I thought of the burger idea. I love your idea of the liquid smoke.
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Amazing job with this month’s ingredients! I’m literally drooling over your photo. I’m definitely going to be making this.
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Thank you! Have a great weekend.
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Would love you to join. Please email me your Facebook (personal) page link so we can invite you. My email is lorisculinarycreations@hotmail.com