Unusual, isn’t it? Or at least that’s what I thought when I saw this on Cucine da Incubo, Italy’s version of the reality show: Kitchen Nightmares. The host – Chef Antonino Cannavacciuolo – made this look so easy, even if initially I had my doubts about the pureed chickpea/shrimp combo. Only after realizing that many chickpea salad recipes with shrimp (and other tasty ingredients) exist on the web, was I then convinced.
This recipe goes with the 3-ingredient meals with the exception of a couple of extras: fresh basil and tahini. I use greenhouse basil in winter, but it’s not so important that you can’t leave it out.
1 cup chickpea (garbanzo beans), left to soak overnight so plan ahead!
6-8 ounces large shrimp, already shelled with veins removed
a few basil leaves
fresh or frozen passionfruit juice
For the chickpea puree
1. Drain chickpeas from soaking water; cook according to package instructions.
2. After chickpeas are done, drain most of the cooking water, reserving some of the liquid. This will be used to thin out the consistency.
3. With a hand blender, puree chickpeas until smooth, adding reserved cooking liquid to achieve a smooth texture similiar to heavy cream. Stir in 2 tablespoons of tahini (more if you like); season to taste with salt and set aside.
For the passionfruit shrimp
1. Place shrimp in a dish, drizzle with olive oil and toss with finely sliced basil leaves.
2. Refrigerate for 15 minutes.
3. In a hot nonstick frying pan coated with olive oil, cook and toss the shrimp quickly until done. Season to taste with salt and pepper.
To serve 2
1. Briefly warm the chickpea puree (this is not a super hot type of dish).
2. Divide between 2 bowls and arrange shrimp on top. Drizzle shrimp with a spoonful or so of passionfruit juice and a drizzle of olive oil.