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
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
- 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.