Spanish Shrimp with Chickpeas
User Reviews
5
Spanish Shrimp with Chickpeas
Description
Spanish Shrimp with Chickpeas presents a savory combination of shrimp, bell peppers, onions, and chickpeas cooked with smoked paprika and brandy. The shrimp are seasoned and quickly sautéed with vegetables and garlic, allowing the smoky paprika to infuse the dish. Adding brandy deglazes the pan and adds depth as the chickpeas warm through, absorbing the layers of flavor. The parsley freshens the dish, and extra olive oil provides a luscious finish.
The dish benefits from the contrast between the tender shrimp and the soft chickpeas, while the peppers add a gentle bite. It can be served warm as a main course or at room temperature as part of a tapas spread, accompanied by crusty bread to enjoy the flavorful oil and juices.
Careful seasoning with kosher salt and red pepper flakes balances the spices, and gently cooking the shrimp preserves their tenderness. The use of canned chickpeas offers convenience while complementing the shrimp with a creamy texture.
Ingredients
- 1 pound Shrimp thawed, shelled, deveined with tails removed, medium
- 2 teaspoons kosher salt
- ¼ teaspoon red pepper flakes
- ½ cup extra virgin olive oil , divided
- 1 yellow onion , quartered and thinly sliced
- 1 red bell pepper , chopped
- 1 green bell pepper , chopped
- 6 garlic minced or pressed, cloves
- 1 bay leaf
- 1 ½ teaspoon smoked paprika
- ¼ cup brandy
- 30 ounces chickpeas drained and rinsed, canned
- ½ cup parsley , roughly chopped
Instructions
- Season the shrimp with ½ teaspoon of kosher salt and red pepper flakes and set aside.
- Heat ⅓ cup of the olive oil in a large skillet over medium-high. Add the onion and bell peppers and cook until they begin to soften, 3-4 minutes. Add the garlic and bay leaf. Season with 1 teaspoon of the kosher salt and stir in the smoked paprika. Cook for 2 minutes. Add ¼ cup more olive oil and the shrimp and cook until pink and becoming opaque, for 3-4 minutes.
- Move the skillet from the heat and add the brandy and chickpeas. Return to the heat and cook for 2-3 minutes until the alcohol evaporates and the chickpeas warm through. Season with the rest of the kosher salt to taste and sprinkle with a handful of chopped parsley. Drizzle with more olive oil before serving. Serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61 cup servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 1177mg | 49% |
| Potassium | 361mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 1409IU | 28% |
| Vitamin C | 50mg | 56% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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