I came up with this recipe in a pinch because I was trying to make a hummus bowl and realized I had run out of tahini. I switched gears and made this chickpea salad instead which turned out to be a perfect companion to the shrimp. I love to use dried beans, soak them and boil them myself. They always taste better to me, but a little planning is in order if you go that route. Rock Shrimp is smaller and a bit sweeter than regular gulf shrimp and local to this area of florida. You could easily substitute regular shrimp, scallops or a lovely piece of fish for an easy weeknight meal. I served mine with a great green salad for a healthy dinner.
- 1 lb rock shrimp, peeled and deveined
- 2 cups chickpeas
- 1 1/2 cup diced San marzano tomatoes
- 16 ounces steamed green beans, trimmed about 1 inch long
- 1/4 cup finely diced red onion
- 1/4 cup chopped parsley
- 2 tablespoons olive oil
- Lemon juice to taste
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 2 tablespoons grapeseed oil or other vegetable oil
- Kosher salt and pepper to taste
In a medium bowl, combine chickpeas, tomato, onion, parsley and green beans. Toss with salt, pepper, garlic powder and oregano along with olive oil and a couple of tablespoon of fresh lemon juice. Set aside.
Pat the prepared shrimp dry with paper towel to absorb all excess moisture. Season with salt and pepper. In a large heavy bottom skillet, heat the grapeseed oil to medium high. Sear shrimp for a couple of minutes per side (about 3) and squeeze plenty of fresh lemon juice on top. Sprinkle with dried parsley.
Place spoonfuls of chickpea salad on a plate and add the shrimp on top. Serve with a green salad and enjoy!