Shrimp With Artichokes & ChickpeasMar 30th, 2011 | By Peter Minakis | Category: Featured, Greek Wine, Herbs, Lemon, Lent, Main, Olive Oil, Recipes, Seafood, Vegetables
Here’s a wonderful vegetarian/Lent-friendly/seafood-friendly dish that comes together real easily and quickly. This dish is built for ease of preparation, use of a good convenience food in canned chickpeas, it’s healthy, it’s delicious and it’s filling. Shrimp give you the protein, chickpeas and artichokes are loaded with goodness and zucchini contain vitamins A & C!
Most markets sell perfectly good frozen shrimp that are even deveined…you just have to peel the shells. I like to slowly thaw my shrimp (any other frozen fish or seafood) overnight in the fridge. Don’t use those pink pre-frozen shrimp – flavourless, rubbery and a waste of your money. The biggest task here is cleaning/prepping your artichokes. Relax, it’s real easy. I look for artichokes that have the stem in tact. About two inches of the stem is in fact still edible and delicious. I peel the outer leaves with my hands, then cut off the brown end of the stem and I clean the stem and around the base of the flower with a vegetable peeler. Then I cut the top half of the flower off (discard) to expose the choke. I dig in with a grapefruit spoon and scoop it out. Artichoke cleaned. Place your cleaned artichokes in acidulated water (so they don’t brown on you) until you’re ready to use them in your dish.
This is a wonderful Spring dish with fresh scallions, fresh dill, lemon juice and some warm savoury bottom-end flavouring with some dried Greek oregano.
1 lb. of raw shrimp, peeled & deveined
1 tsp. of sweet paprika
1/2 cup extra-virgin olive oil
1 medium onion, diced
3-4 cloves of garlic, minced
1/2 cup chopped fresh parsley
12 artichokes, pared and trimmed
1 450gr. can of chickpeas, drained & rinsed
3 cups hot vegetable stock (or water)
salt and pepper to taste
1 large marrow zucchini, sliced into 1/2 inch rounds
1/4 cup chopped fresh dill
2 scallions, thinly sliced
1 tsp. dried Greek oregano
juice of 1 lemon
Extra-virgin olive oil for finishing
- After you’ve peeled and deveined your shrimp, rinse and pat-dry and drizzle with some olive oil and season with salt, pepper and sweet paprika. Place a large pot on your stovetop over medium-high heat and a couple of turns of olive oil and when hot, add the shrimp and saute until just pink. Remove the shrimp with a slotted spoon and reserve.
- In the same pot, the remaining olive oil, onions and garlic and then reduce the heat to medium and saute until translucent (about 6 minutes). Add the cleaned artichokes, chickpeas and hot stock (or water) and bring to a boil. Reduce to a simmer, season with salt and pepper, cover and cook for about 25-30 minutes. At this point, the artichokes should be just tender. Now add the sliced zucchini and stir-in and simmer uncovered for another 6-7 minutes.
- Take the pot off the heat and add the reserved shrimp, the sliced scallions, chopped fresh dill and dried Greek oregano, lemon juice and gently stir in. Check and adjust seasoning. Divide and plate, serve with some crusty bread and a chilled bottle of Domaine Evharis Ilaros white – a Savatiano/Roditis blend.
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© 2007-2011 Peter Minakis
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