Zone Friendly Shrimp Saute With Chickpeas Garbanzo Beans 3 Bl Recipes

SPANISH SHRIMP WITH CHICKPEAS RECIPE

Steps:

• Separate the heads of the shrimp and reserve. Peel the remainder of the shrimp, devein (take out the intestine) and reserve.
• In a medium frying pan, heat a couple of tablespoons of olive oil and sauté the shrimp heads for a few minutes, allowing them to release their flavor.
• Remove the heads from the pan and sauté the diced onions and carrots until starting to brown (about 10 minutes).
• Add the celery, fennel, and tomato paste, and sauté for a couple of minutes.
• Add the brandy and the herbs, sauté for about a minute until some of the alcohol evaporates.
• Add the fresh diced tomatoes and bring to a simmer.
• Then add the fish stock and cook over a medium simmer.
• Reduce by about one third and remove the bay leaves.
• Add high-quality chickpeas (jarred or pre-cooked) to the strained broth.
• Cook over a slow heat for about 10 minutes.
• In the meantime, coat the raw shrimp in olive oil and a pinch of salt and pepper
• Sauté over medium-high heat until just cooked.
• Remove from heat.
• You can either chop up and add the sautéed shrimp directly to the pot, or you can add a few jumbo shrimp to each person's dish in a more decorative way.
• Season the stew with salt and pepper before serving. Enjoy!

GARLIC SHRIMP AND CHICKPEAS

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
• Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
• Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

ZONE FRIENDLY SHRIMP SAUTE WITH CHICKPEAS / GARBANZO BEANS, 3 BL

Steps:

• Using a large nonstick skillet, saute onion, garlic, mushrooms, green peppers, and tomato halves for 5 minutes, stirring frequently.
• Add broccoli.
• Continue to cook for 5 more minutes, stirring.
• Add chickpeas, water chestnuts, and shrimp along with salt, pepper, and curry powder, if using it.
• Cook until shrimp and completely done.
• Serve garnished with chopped cilantro.

SAUTEED CHICKPEAS/GARBANZOS

Steps:

• In a large skillet, heat oil and saute onions for 2 minutes, stirring.
• Add garbanzo beans and saute 7 minutes more, stirring frequently.
• Add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
• Add drained tomatoes, mix well, and serve.

SPICY SHRIMP AND CHICKPEA SALAD

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.