Fennel Roasted Key West Pink Shrimp with Beluga Lentil Stew and Shaved Arugula

Beluga Lentil Stew

Amt	Ingredient
6	ounces beluga lentils
3	cups water or shrimp stock from the shells
2	bay leaves
3	sprigs Florida thyme
3	Florida garlic cloves, smashed
2	tablespoons butter
2	large Florida leeks, sliced in thin half circles
1	small Florida carrot, finely diced
1	small Florida onion, finely diced
1	rib Florida celery, finely diced
1/2	cup white wine
	salt and pepper to taste

Add the lentils, water, thyme, bay leaves, and garlic together in a medium-sized pot. Bring mixture to a boil; turn down heat, and lightly simmer for 30 minutes, or until the lentils are fully cooked through. Set aside, keeping the lentils in this liquid until serving. Melt 2 tablespoons of butter in a medium skillet and add the leeks. Cook until leeks are soft but without added color. Add the carrot, onion, and celery and cook for 2 minutes. Deglaze with the white wine and completely reduce. Add in the lentils with their cooking liquid and season with salt and pepper. Serves 6.

Fennel Roasted Key West Shrimp

Amt	Ingredient
24	medium Key West pink shrimp, peeled, deveined and halved
2	salt and pepper to taste
2	tablespoons fennel seed, ground fine
3	tablespoons butter
1/4	pound arugula
1	fennel bulb, shaved fine
1	lime, juiced
1	tablespoon olive oil

Season the shrimp with salt, pepper and the ground fennel. In a skillet, sauté shrimp in the butter until cooked through (meat will be opaque). Dress the arugula and shaved fennel with the lime and olive oil. Salt and pepper to taste. To serve, pour a cup of lentils with the broth into a shallow bowl or plate. Arrange the arugula and fennel in the center of the soup and place the shrimp on top. Serves 6.

Submitted by Chef Dean James Max

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