Grilled Shrimp And Pitas With Chickpea Puree Food

SHRIMP FLAT BREAD WITH CHICKPEA PUREE AND CILANTRO PESTO

Steps:

• Flat bread: Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on 1 side until golden brown then turn over and grill on the other side.
• Chickpea Puree: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
• Cilantro Pesto: Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
• Grilled Shrimp: 16 large shrimp olive oil Salt and freshly ground pepper Heat grill pan until smoking. Brush shrimp with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side.
• Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper
• Spread 1/4 cup of the chickpea puree over each flat bread. Sprinkle with some of the goat cheese. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper.

GARLIC SHRIMP AND CHICKPEAS

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
• Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
• Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
• When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
• Serve dip with pitas and carrots.

GRILLED SHRIMP AND PITAS WITH CHICKPEA PUREE

Steps:

• Light the grill or heat the broiler. Thread the shrimp onto four skewers. Brush the shrimp with 2 tablespoons of the oil; sprinkle with the oregano, 1/4 teaspoon of the salt, and the pepper.
• In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat. Add the garlic and cook, stirring, for 30 seconds. Add the chickpeas, water, and the remaining 3/4 teaspoon of salt and heat until warmed through. With a potato masher, mash the chickpeas. Stir in 1 tablespoon of the lemon juice and the parsley. Cover to keep warm.
• Grill or broil the shrimp, turning once, until just done, about 4 minutes in all. Meanwhile, spread both sides of each pita with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.
• In a small glass or stainless-steel bowl, whisk together the remaining 2 tablespoons each of oil and lemon juice. Mound the chickpeas on plates. Top with the shrimp skewers and surround with the pita quarters. Pour the lemon oil over the shrimp and chickpeas.

GRILLED SHRIMP AND PITAS WITH CHICKPEA PUREE

Steps:

• Light the grill or heat the broiler. Thread the shrimp onto four skewers. Brush the shrimp with 2 tablespoons of the oil; sprinkle with the oregano, 1/4 teaspoon of the salt, and the pepper.
• In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat. Add the garlic and cook, stirring, for 30 seconds. Add the chickpeas, water, and the remaining 3/4 teaspoon of salt and heat until warmed through. With a potato masher, mash the chickpeas. Stir in 1 tablespoon of the lemon juice and the parsley. Cover to keep warm.
• Grill or broil the shrimp, turning once, until just done, about 4 minutes in all. Meanwhile, spread both sides of each pita with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.
• In a small glass or stainless-steel bowl, whisk together the remaining 2 tablespoons each of oil and lemon juice. Mound the chickpeas on plates. Top with the shrimp skewers and surround with the pita quarters. Pour the lemon oil over the shrimp and chickpeas.

GRILLED PITA WITH GREEK SALAD

Steps:

• Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
• Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
• Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
• Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
• Spread some chickpea purée on each pita, then mound salad on top.

SPICY SHRIMP AND CHICKPEA SALAD

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.