Grilled Shrimp With Chickpea Fries Zucchini Pine Nut Salad Recipes

GRILLED SHRIMP WITH ZUCCHINI, ALMONDS AND PANELLE

Steps:

• In a small saucepan, bring 2 cups of well salted water to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour. Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture. Be sure to whisk out the lumps. If the mixture thickens too quickly, add more water. Stir in the remaining ingredients.
• Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish. Chill until the mixture has set. This can be done up to a few days in advance. Cut into desired shapes and pan-fry or deep-fry.
• Preheat the grill to medium.
• Carefully toss the shrimp with olive oil and season with salt. Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.
• While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat. Cut triangles of the panelle and fry on both sides in the preheated oil. When crispy on both sides remove and blot on paper towels. Sprinkle with salt.
• In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil. Season with salt and make sure it tastes delicious. Place the salad on pretty serving plates and arrange the grilled shrimp and panelle on the salad.
• Shrimpy!

GRILLED SHRIMP WITH CHICKPEA FRIES, ZUCCHINI & PINE NUT SALAD

Steps:

• FOR THE CHICKPEA FRIES
• Put 2 cups water in a small saucepan, salt well, and bring to a boil (BTB) over high heat. Reduce the heat to low, whisk in the chickpea flour, and cook over low heat for 3 to 4 minutes, or until the mixture begins to thicken. Toss in the cumin, cayenne, and crushed chickpeas. When it's done, the mixture will be thick like mashed potatoes, about 15 minutes. Taste it-it should be REALLY good; if it isn't, reseason.
• Spread the mixture out in a lightly oiled 9-inch baking dish and chill until fully set, at least an hour (this can be done in advance).
• Cut the chilled mix into thick sticks, 3/4 to 1 inch wide. Coat a nonstick sauté pan with olive oil and bring to high heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. Working in batches, cook the fries on all sides until golden and crispy, 3 to 4 minutes per side. Remove and drain on the paper towels, sprinkle with salt, and keep warm in a low oven.
• FOR THE SALAD
• Preheat a grill.
• In a medium bowl, toss the shrimp with olive oil to coat and season with salt.
• Put the zucchini, onion, arugula, and pine nuts in a large bowl and toss with lemon juice and olive oil. Season with salt and make sure it tastes delicious!
• Grill the shrimp, turning once, until no longer translucent, 4 to 6 minutes total.
• Arrange the salad on serving plates and top each with a couple of chickpea fries and 2 shrimp.
• note
• When you go to a fish store you might see numbers next to the shrimp. These numbers correlate to how many shrimp are in a pound (for example, 12/15 means there are between twelve and fifteen shrimp in a pound). The bigger the number, the more shrimp per pound; the smaller the number, the bigger the shrimp! For this recipe I recommend really big shrimp.
• ANNE ALTERNATE
• These chickpea fries are also really good with aïoli-check out the recipe on page 82 for a Q&E (quick and easy) dipper for these lovelies!

GARLIC SHRIMP AND CHICKPEAS

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
• Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
• Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.