Rosemary breaded shrimp with creamed chickpeas

Gratin

Chop the rosemary and almonds finely with a knife. Add to the breadcrumbs with salt, pepper and grated lemon zest.

Shrimp

Massage the shelled shrimp with extra virgin olive oil, then cover well with the breadcrumbs, taking care to cover the whole shrimp. Bake in an oven preheated to 200 °c for 5-6 minutes.

Chickpea cream

Leave the chickpeas to soak for a few hours, then boil for about 40 minutes in salted water with a couple of cloves of garlic and black peppercorns. Alternatively, use pre-cooked chickpeas. Drain the chickpeas, keeping a small part of the cooking water, then put in the blender with a few drops of lemon juice and salt and pepper. Blend everything together with olive oil to obtain a creamy consistency.

To Serve

Serve by placing the velvety base in a dish and laying the shrimp on top. Finish with a drizzle of oil and garnish with a sprig of rosemary.

*Cooking time: 20 min with precooked chickpeas /  90 min with dried chickpeas