Grilled Shrimp with Zucchini, Almonds and Panelle
- For the panelle:
- 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
- For the salad:
- 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
DirectionsFor the panelle:
In a small saucepan, bring 2 cups of well salted water to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour. Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture. Be sure to whisk out the lumps. If the mixture thickens too quickly, add more water. Stir in the remaining ingredients.
Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish. Chill until the mixture has set. This can be done up to a few days in advance. Cut into desired shapes and pan-fry or deep-fry.
For the salad:
Preheat the grill to medium.
Carefully toss the shrimp with olive oil and season with salt. Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.
While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat. Cut triangles of the panelle and fry on both sides in the preheated oil. When crispy on both sides remove and blot on paper towels. Sprinkle with salt.
In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil. Season with salt and make sure it tastes delicious. Place the salad on pretty serving plates and arrange the grilled shrimp and panelle on the salad.
Recipe courtesy Anne Burrell
Recipe courtesy of Rachael Ray
Recipe courtesy of Bobby Flay