Mediterranean Shrimp with Chickpeas

from R.L. Guzy, SIL of my friend Myra South
Serves 4; doubles easily
1-¼ # shrimp
(2) 15-17 oz cans of chickpeas (Garbanzo beans), rinsed and drained
3 large cloves of garlic
1 fresh medium chile, seeded
½ c. tightly packed fresh parsley or cilantro leaves
¼ t cumin
¼ t coriander
½ t paprika
1-½ T olive oil, plus oil for cooking
salt
freshly ground black pepper
1 medium onion cut into ½” dice
2 cans canned tomatoes drained – but keep 1c. of the liquid
1 large lime cut into 8 wedges
Cooked rice
  • Shell shrimp. 
  • Place into a small bowl. 
  • Have chickpeas in a second bowl. 
  • Mince together garlic, chile, and parsley in a food processor or by hand. 
  • Blend in the cumin, coriander, paprika, and the 1- ½ T. olive oil. 
  • Divide seasonings between the shrimp and the chickpeas.
  • Film the bottom of a large sauté pan with olive oil and heat over medium heat. 
  • Quickly sauté the shrimp with salt and pepper (be generous with the pepper), until they are barely firm (they will finish cooking later).
  • Immediately remove shrimp from pan along with their seasonings. 
  • Set aside.
  • Wipe out pan so seasonings won’t burn.
  • Heat again over medium high heat, filming with more oil. 
  • Brown onion, then stir in chickpeas and their seasonings, along with salt and pepper.  Sauté over medium for 5 minutes.
  • Add tomatoes, breaking them up with your hands. 
  • Add the tomato liquid.
  • Simmer about 5 minutes.
  • Stir in shrimp and heat through.
  • Mound on warmed serving platter. 
  • Squeeze a little lime juice over the top and serve with lime wedges for additional flavoring.
  • Serve with rice.
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Swiss Cheese Fondue

Recipes for cheese fondue, from Brillat-Savarin's to Fannie Farmer's, are numerous and varied, but none can excel the classic one of Switzerland: Fondue Neuchateloise, it is called.  Rub the blazer well with a cut clove of garlic, then pour in a cup of dry white table wine and place over hot water. When the wine is hot but not boiling, add 1/2 pound of grated Switzerland Swiss cheese which has been dredged in 4 teaspoons of flour.  Add cheese, a little at a time, and as it melts add more.  Keep stirring.  Season with salt and pepper and a grating of fresh nutmeg, then stir in 3 tablespoons of Kirsch.  Place in the middle of the table, still over hot water, give each guest a fork and a dish of cubed French bread and let him dunk from the common dish.

Note: The Swiss say to serve Kirsch with this meal, but white wine, perhaps Chablis or Pinot Chardonnay, not too cold, is nice, too. 

from Chafing Dish Book, p. 24
by Helen Evans brown
© The Ward Ritchie Press, Los Angeles, 1950

Looks like the recipe used by Melting Pot restaurants.