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
Ingredients
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
Preparation
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.
