Friday, July 16, 2010

Shrimp with Chickpeas, Grape Tomatoes, and Cilantro

Shrimp recipes that do not contain pasta or loads of butter and white wine are few and far between, but shrimp is such a quick and healthy lean protein, so this recipe stuck out to me in a sea of shrimp scampi. It's not the most amazing meal I've ever had, and I would definitely bump up the spices a bit next time to develop a more prominent flavor profile, maybe with some more cumin, curry powder, or garam masala. It is good though, just needs some tweaking. I also just realized that I didn't halve the tomatoes. Maybe that would make it a bit saucier. Joe kept asking me why we don't have shrimp more often, so I guess I have an excuse to perfect this recipe a little bit more. If at first you don't succeed...

Shrimp with Chickpeas, Grape Tomatoes, and Cilantro
source: The Southern Gourmand
Yields 2 servings


1/2 lb shrimp, peeled and deveined
1 15-ounce can cooked chickpeas, drained
12 ounces grape tomatoes, halved
2 tbsp cilantro, minced and divided
2 tbsp olive oil
1/4 tsp ground cumin
1/4 tsp paprika
Red pepper flakes, salt and pepper to taste
2 garlic cloves, minced
Juice of 1 lemon
1 lemon, sliced

Mix paprika, cumin, red pepper flakes and olive oil in a medium-sized bowl. Pour 1 tsp into a small bowl and set aside.
Combine chickpeas, garlic, tomatoes, and 1 tsp cilantro into the medium bowl. Toss to coat.
Place the shrimp in the small bowl and toss to coat.
In a medium sauté pan, sauté chickpea mixture until tomatoes are cooked through and chickpeas are warm. Add shrimp and continue to cook until shrimp are in the shape of a “C”, about 2-3 minutes per side. Remove from heat, season to taste with salt, pepper and lemon juice and place in serving dishes. Garnish with remaining cilantro and lemon slices.