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Shrimp with Chickpeas

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In the garden

It seems I'm collecting more and more books on Spanish cooking and one of my favorites is is Rohan Daft's Menu Del Dia: More Than 100 Authentic, Classic Recipes From Across Spain. It's full of straightforward recipes from all over Spain that require excellent ingredients and only minimal skill in the kitchen. What follows is a great shrimp dish. His recipe calls for canned chickpeas (yes, friends, I hear that such a sad thing exists!) but since Rancho Gordo has such nice ones now and they're so easy to cook, why not cook a pound and use some for this recipe, some more for hummus and finally the end of the pot for salads. Since the beans are going to be homemade, you only have to drain them, not rinse them, for use in this recipe. Garbanzos Gambas con Garbanzos from Menu del Dia by Rohan Draft ©2008 Simon and Schuster 1/2 tablespoon blanched almonds 2 ñoras (small, dried red peppers) 1 1/2 teaspoon breadcrumbs 3 tablespoons olive oil 16 large shrimp or 8 langoustine, heads on 1 medium yellow or white onion, chopped 1/2 green bell pepper, seeded and chopped 2 cloves garlic, chopped finely 3 tomatoes, skinned and seeded 3 1/4 cups garbanzos, drained (and rinsed if you're using canned) sea salt 1 tablespoon chopped parsley Roll the almonds around in a large, dry frying pan or cazuela over low heat for approx 5 minutes, until they are lightly golden. Finely chop the ñoras and add them to the pan with the breadcrumbs. Heat through for 30 seconds and transfer all to a mortar or processor and crush or blend them together to make a picada. Heat the olive oil over medium-low heat in the same pan. Add the shrimp and cook for about 15 seconds on each side. Set the shrimp aside. Add the onion and green pepper to the pan, stirring well. Cook over low heat for approx. 10 minutes, until they are soft but not browned. Add the garlic to the onions and peppers. Add the tomatoes to the pan, stirring well. Cook for 10 minutes. Add the chickpeas. Pour in 3/4 cup water and stir well. Cook for 5 minutes. Add a rounded tablespoon of the picada. Stir well and cook for 5 minutes more. Add the shrimp and cook for 3 minutes, until they are properly warmed through yet still juicy. Add salt to taste. Sprinkle with chopped parlsey and serve.


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