Best 2 Roasted Shrimp On Chick Pea Pancakes With Mango And Green Onion Recipes
Indulge in a culinary journey with this vibrant fusion dish of roasted shrimp perched atop chickpea pancakes, accompanied by a refreshing medley of mango and green onion. Savor the delicate sweetness of succulent shrimp, expertly roasted to perfection, complemented by the savory chickpea pancakes, bursting with nutty flavor and a hint of spice. The tropical twist of sweet mango and the sharpness of green onion add a delightful dimension to this harmonious dish, creating a symphony of flavors that tantalize the taste buds. Discover the art of crafting this culinary masterpiece through the detailed recipes provided, guiding you step-by-step to recreate this exotic dish in the comfort of your own kitchen.
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GARLIC SHRIMP AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams
CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD
Italian farinata are simple pancakes made from chickpea flour, which gives them a deep, nutty flavor and unexpectedly luxurious texture. Make sure to use an ovenproof pan so you can finish the pancake in a hot oven to give it golden, crisp edges. Top the farinata however you like - roasted vegetables, a dressed salad, a mix of fresh herbs - or even eat it plain, with a cold drink, just before dinner. But a mix of roasted mushrooms and radicchio seasoned simply with vinegar and olive oil is perfect in the fall.
Provided by Tejal Rao
Categories dinner, lunch, appetizer, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
- Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
- Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
- Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.
Tips:
- Choose fresh and succulent shrimp. Look for shrimp that are firm and have a slightly briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
- Marinate the shrimp in a flavorful mixture. This will help to infuse the shrimp with flavor and keep them moist during cooking. Some good options for marinades include a mixture of olive oil, lemon juice, garlic, and herbs; or a combination of soy sauce, rice vinegar, and ginger.
- Cook the shrimp until they are just opaque. Overcooked shrimp will be tough and rubbery. The best way to cook shrimp is to sauté them in a hot pan with a little bit of oil until they are pink and opaque. You can also grill or broil the shrimp.
- Serve the shrimp with a variety of sides. Roasted shrimp can be served with a variety of sides, such as chickpea pancakes, mango salsa, green onion, or rice. You can also serve the shrimp as an appetizer or main course.
Conclusion:
Roasted shrimp on chickpea pancakes with mango and green onion is a delicious and healthy meal that is perfect for any occasion. The shrimp are succulent and flavorful, the chickpea pancakes are light and fluffy, and the mango and green onion add a pop of color and flavor. This dish is sure to please everyone at your table.
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