Grilled shrimp with zucchini, almonds and panelle
Indulge in the savory flavors of grilled shrimp paired with fresh zucchini, crunchy almonds, and crispy panelle in this delectable salad. A delight for your taste buds.
Ingredients:
- Salt
- 1/2 cup chickpea flour
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 lemon, zested
- 1 cup canned or cooked chickpeas, crushed
- 8 giant (U-10) head-on shrimp, deveined
- Extra-virgin olive oil
- Kosher salt
- 1 zucchini, green part only julienned
- 2 cups baby washed arugula
- 1/2 cup sliced almonds, toasted
- 2 lemons, juiced
Instructions:
- Heat 2 cups of water with salt in a small saucepan until boiling. Take the pan off the heat and stir in the chickpea flour. Put the saucepan back on low heat and cook for 3 to 4 minutes, until the mixture shows track marks when whisked. Make sure to remove any lumps by whisking. If it thickens too fast, add more water. Mix in the rest of the ingredients.
- Spread the mixture onto a lightly oiled pie plate or a wide flat baking dish. Refrigerate until set, which can be done a few days ahead. Cut into your desired shapes and cook in a pan with oil or deep-fry.
- Preheat the grill to a medium setting.
- Coat the shrimp with olive oil and salt carefully. Grill the shrimp on the preheated grill until fully cooked, about 2 to 3 minutes on each side.
- While grilling the shrimp, generously oil a sauté pan and heat it well. Slice the panelle into triangles and fry them on both sides in the hot oil. Once crispy on both sides, remove and drain on paper towels. Season with salt.
- Mix zucchini, arugula, and almonds in a large bowl with lemon juice, olive oil, and salt. Adjust the seasoning as needed. Serve the salad on decorative plates and top with the grilled shrimp and panelle.
- Enjoy the shrimp dish!
Summary:
- Calories: 943 kcal
- Fat: 43 g
- Protein: 46 g
- Carbs: 112 g
- Potassium: 2161 mg
- Magnesium: 354 mg