Very Chick – Rosemary shrimp brochette on spicy chick pea purée
Très chic – Brochette de crevettes en branche de romarin, sur purée epicée de pois chiches
After a few recipes mixing shrimps and cannellini beans, or shrimps and fava beans, let’s have fun with chick peas, I think they’re closer to a bean than a pea, called pois chiche in French but it seems like it’s closer to a pea than a bean nonetheless so delicious in any form, salads, soups, stews, purees, and anything else.
I am getting a guest tomorrow for two weeks, she is coming from Paris and is 13 years old. I heard the pretty girl is picky, so I will have to figure out some “teenager friendly” menus during her stay. Not sure what it is, but I am quite certain it has to do with potatoes and pasta. I don’t remember what I ate during my teens years, my mom cooked a large variety of dishes, but at 13, honestly I don’t remember what I loved to eat. All I remember is that I was a little chubby, did not like it and I always wanted to hide.
This purée could resemble hummus, but actually, there is no tahini in it, and is thinner and creamier and is really more like a purée than anything else. It was like eating velvet, absolutely delightful.
This purée will go perfectly well with grilled fish too, and much more delicate than a potato purée. Actually, I don’t like any type of potato purée served with fish, and it seems like many restaurants are going that route. As for the skewer, the rosemary branch adds such a fragrant and unique touch to the dish. A consommer sans moderation! (to be consumed without moderation). I will certainly file this in my “to do it again and again” list of appetizers.
Ingredients for 4 people
For the purée
- 450 g cooked chick peas or canned one
- 1 garlic glove
- cayenne pepper
- 1/4 tsp smoked paprika
- 1/4 tsp powder cumin
- 1 tbs lemon juice
- salt and pepper
- 1 tbs extra virgin olive oil
For the shrimps
- 20 large shrimps, de-shelled and deveined
- 1 tbs fresh rosemary, chopped
- 4 branches rosemary
- 1 tbs orange juice
- 1 tsp balsamic vinegar
- 1 tbs olive oil
- lemon oil
- sea weed salt or regular salt
Drain chick peas and keep some of the cooking liquid. Mix chick peas in a mixer to obtain a smooth texture. Adjust with water to make the paste a little thinner. Add all other ingredients and set aside.
Marinate shrimps with olive oil, orange juice, balsamic vinegar, some of the rosemary, salt and pepper for about one hour.
Remove shrimps from marinade. Place 5 shrimps in one rosemary branch and grill on a skillet or grill pan.
Spoon 2-3 tbs of puree in a plate, place 1 skewer on top and drizzle with lemon oil and chopped rosemary.
This entry was posted by silvia on April 30, 2012 at 12:31 am, and is filed under Appetizers, Fish/Seafood. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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J’adore cette belle purée!!! Elle a l’air super!