Sautéed Shrimp with Shrimp Hummus
- ACTIVE: 45 MIN
- TOTAL TIME: 1 HR 45 MIN
- SERVINGS: 6
For this appetizer, Twist, in Las Vegas.) "I like the silence. The wind. The simple rhythm of the days," he says.
Chef Coverage from F&W Editors
More Delicious Shrimp Dishes
- 1/3 cup chickpea flour
- 1/3 cup water
- 1 tablespoon extra-virgin olive oil, plus more for frying
- 1/4 teaspoon salt
Shrimp and Hummus
- 3/4 pound medium shrimp in their shells
- 1 tablespoon vegetable oil
- 1 medium shallot, minced
- 1 teaspoon tomato paste
- 1 tablespoon cognac or brandy
- Freshly ground pepper
- One 15-ounce can chickpeas, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- In a bowl, whisk the chickpea flour and water until smooth. Whisk in the 1 tablespoon of olive oil and the salt. Cover and let stand at room temperature for at least 1 hour.
- Heat 1/2 teaspoon of olive oil in an 8-inch nonstick skillet. Pour in about 1 1/2 tablespoons of the chickpea batter, tilting the skillet to distribute the batter evenly. Cook over moderate heat until browned and crisp on the bottom, about 2 minutes. Turn the cracker and brown the bottom, about 20 seconds. Transfer the cracker to a plate. Repeat with the remaining batter to make 5 more crackers.
- Peel and devein 18 of the shrimp; reserve the shells. Cut the remaining unpeeled shrimp into 1/2-inch pieces. In a medium saucepan, heat the vegetable oil until shimmering. Add the shrimp pieces and the reserved shrimp shells and cook over high heat, stirring, until starting to brown, about 1 minute. Add the shallot and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until shiny, about 1 minute. Add the cognac and boil for 1 minute. Add 2 cups of water and bring to a boil. Reduce the heat to moderately low and simmer for 12 minutes.
- Transfer the contents of the saucepan to a food processor and process until the shells are finely ground. Pass the jus through a fine strainer into the saucepan. Boil the jus over high heat until reduced to 1/2 cup, about 7 minutes.
- In a blender, puree the chickpeas with 3 tablespoons of water until smooth. Whisk the puree into the reduced shrimp jus and season with salt. Cook over moderate heat, stirring, until heated through.
- In a large skillet, heat the olive oil. Add the shelled shrimp and cook over moderate heat, turning a few times, until just white throughout, about 3 minutes. Season lightly with salt and generously with pepper.
- To serve, ladle the shrimp hummus into shallow bowls. Place the shrimp in the bowls, drizzling the peppery oil from the skillet around the shrimp. Arrange a chickpea cracker alongside the shrimp and serve.
Cut the light bite of this sweet but peppery shrimp dish with a full-bodied, fruit-forward white, like Chenin Blanc from the Loire Valley. Look for a green-apple scented Champalou Vouvray or a floral Mosse Anjou Blanc.