For the shrimp on lentil vegetables, soak the lentils for a few hours.
Peel and finely chop the shallots. Sauté shallots and lentils in butter and deglaze with fish stock. Cook on low heat for 20-40 minutes, depending on the package and the type of lentils. Before serving, lightly thicken with a little butter and season with vinegar, salt and pepper.
Season the shrimps with sea salt and pepper and fry them in a frying pan in hot olive oil for 2 minutes.
Serve the shrimp on lentil vegetables.
Preparation Tip:
Tip: Serve with a crisp leaf salad!