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Wander around your kitchen and garden long enough, and you’ll surely find all of the ingredients needed to make this Mediterranean-inspired main dish.
1 lb (500 g) large shrimp, peeled and deveined
1 Tbsp (15 mL) herbes de provence
1 1/2 Tbsp (20 mL) canola oil
1/3 cup (75 mL) dry white wine
2 garlic cloves, minced
1 1/2 cups (375 mL) halved cherry tomatoes
1 1/2 cups (375 mL) cooked whole green lentils
2 cups (500 mL) arugula
1/4 cup (60 mL) chopped parsley
2 Tbsp (30 mL) lemon juice
to taste, salt and pepper
1/2 cup (125 mL) crumbled Feta cheese
Tips & Tricks: To make your own herbes de provence, stir together: 1 Tbsp (15 mL) each of dried thyme, dried marjoram, and dried basil; 2 tsp (10 mL) dried rosemary, 1 tsp (5 mL) each of dried sage and cracked fennel seeds, and ½ tsp (2 mL) dried lavender (optional). Store in an airtight container. Kale or spinach can be used instead of arugula.
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