Sometimes, I'm going to share really, really simple recipes.
Like this shrimp, which keeps racking up the hearts on Instagram, which I didn't even intend to post. But a few people have asked, so why not? I'm sure you guys will forgive the occasional quickly snapped pic (I've done worse in my food-photography history, that's for sure) and post written hastily on a mobile device while I sit at a dog park, or work out, or whatever. I mean, as long as it's quick and easy, right?
Right.
So, without further ado. Shrimp.
Shrimp in basil leaves. With chickpea purée and garlic.
It's good. Really good.
Make some soon. Here's how.
What it's Made of:
- 1 lb large shrimp, peeled and deveined
- 1 large basil leaf per shrimp; plus a palmful more, any size
- 1 16 oz can garbanzo beans
- 1 head (8-10 cloves) garlic, peeled
- EVOO
Extras:
Lemon juice
Salt, pepper, paprika
How it's Made:
- Heat a couple tablespoons of EVOO in a large nonstick skillet over medium high heat. Sprinkle the shrimp liberally with salt, pepper and paprika then add to the skillet and cook until just pink and curled, about three minutes per side. Remove from heat and immediately transfer to an ice bath or the freezer to quickly chill.
- In the meantime, heat a small skillet over medium heat, pour in 3-4 tablespoons EVOO and the garlic cloves. Cook the garlic, stirring often, until it's starting to get soft, about 5-8 minutes. Remove from heat and set aside.
- In a small food processor, combine the garlic cloves and their cooking oil, a handful of torn basil leaves, and the garbanzo beans. Add the juice of half a lemon, as well, if you have that handy and a generous sprinkling of salt and pepper. Purée until smooth, adding additional EVOO by the tablespoon if the mixture is too lumpy. You do want it to be quite thick, though.
- Smear a tablespoon of the bean purée on each basil leaf then top with a shrimp. Squeeze with lemon and add a pinch of salt. Serve immediately, preferably on a duffed up cutting board.
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