You may also like
Categories:
salt chickpea flour ground cumin cayenne pepper lemon head extra-virgin olive oil kosher salt zucchini baby washed arugula almonds lemons
Viewed: 60 - Published at: 8 years agoIngredients
- Salt
- 1/2 cup chickpea flour
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 lemon, zested
- 1 cup canned or cooked chickpeas, crushed
- 8 giant (U-10) head-on shrimp, deveined
- Extra-virgin olive oil
- Kosher salt
- 1 zucchini, green part only julienned
- 2 cups baby washed arugula
- 1/2 cup sliced almonds, toasted
- 2 lemons, juiced
Method
- 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.
- For the salad:
- 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!
