Rosemary breaded shrimp with creamed chickpeas
- 300g ASC certified shrimp
- 280g pre-cooked chickpeas or 100g dried chickpeas
- 100g breadcrumbs
- 40g shelled almonds
- 50g rosemary
- juice of 1 lemon
- grated peel of half a lemon
- 2tbsp extra virgin olive oil
- salt and pepper
Chop the rosemary and almonds finely with a knife. Add to the breadcrumbs with salt, pepper and grated lemon zest.
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.
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.
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