Gingered shrimp w/ chickpeas and spinach

shrimpkale

Ev found the recipe in her book, had the ingredients, so we had this for the first time ever!  Newspapers may be dying but one benefit of getting them is the random recipes they publish, which you may eventually get to try out if you have a serendipitous kitchen!


This has a subtle Indian flavor. Here’s the interesting and very different recipe:

  • 1 (1 1/4 inch ) piece ginger root, peeled and minced (I used about 1 tsp ground ginger cuz I didn’t have fresh)
  • 2 small cloves garlic, minced
  • 1 small chopped onion (about 3/4 cup)
  • 6 o 8 large sprigs cilantro
  • 10 oz spinach leaves
  • 1 can chickpeas, drained and rinsed
  • 1/2 lemon, cut in 5 wedges
  • 1 pound large peeled and deveined shrimp
  • 1 tsp kosher salt
  • 3 Tbl. olive oil
  • 1 tsp ground cumin
  • pinch cayenne pepper

If needed, toss shrimp with 1/2 tsp salt. Heat 2 Tbl. oil in a large nonstick skillet over medium high heat.  Add shrimp and cook for 2 minutes. Turn and cook for 1 to 2 minutes, until not quite cooked through.  Transfer to a plate and squeeze a lemon wedge over the shrimp.

Add remaining 1 Tbl. oil to skillet and heat to medium.  Add onion.  Sprinkle with salt to taste and cook about 5 minutes until onion starts to brown.  Add garlic; cook for 1 minute. Add cumin, ginger and cayenne.  Stir and cook for 20 seconds, then add 1- 3/4 cups of water, chickpeas and 1/2 tsp. salt.  Increase heat to medium-high and cook uncovered, stirring for 5 minutes.  Use a potato masher to crush half of the chickpeas in the skillet, then add spinach and cilantro.  Use tongs to fold them into the mixture; cook for about 2 minutes, until wilted.

Return shrimp to skillet and cook 1 to 2 minutes, adding 1/4 cup water if needed until shrimp is reheated, opaque, and just cooked through. Remove from the heat and adjust seasonings. Serve with jasmine rice.

This recipe seems to have come from the Washington Post.

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Published in: on December 13, 2009 at 4:42 am  Leave a Comment  
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