Shrimp with Chickpeas and Lime Sauce
This recipe is one of my all time favourites. You really can’t go wrong with a lime sauce on shrimp besides, the combination of flavours in this recipe really rock. Even as I think about this recipe, I am planning when I can make it again. No it is definitely not Keto but could you switch out the chickpeas and add your favourite nuts – macadamia nuts might work quite well here. And yes it says it serves 6 – 8 servings, it tastes so good that I would probably cut that in 1/2.
Thinking about it, you could also put this recipe on top of riced cauliflower to add more nutrients.
½ cup sour cream 2 Tbsp mayo
1 Tbsp lime juice 1 Tbsp chopped cilantro
½ tsp chopped garlic
5 Tbsp olive oil 1 cup diced Spanish onion
1 cup diced red pepper 2 bay leaves
1 Tbsp finely chopped garlic ½ tsp cumin
4 cups drained and rinsed chickpeas ½ cup red wine
1 cup tomato paste 2 Tbsp Worcestershire sauce
1 Tbsp sherry vinegar ½ tsp smoked sweet paprika
¼ tsp sugar salt and freshly ground pepper
1 tsp chipotle chili powder
1 lb shrimp, peeled and deveined 2 Tbsp thinly sliced garlic
1 small jalapeno thinly sliced 2 Tbsp white rum
1 tsp grated lime zest
Combine sour cream, mayo, lime juice, cilantro and garlic in a blender and puree for 30 secs. Set aside
Heat a large skillet over medium-high heat. Add 2 Tbsp oil and sauté onions, peppers, and bay leaves for about 5 – 6 min. or until vegetables have softened. Add garlic and cumin and cook until fragrant, about 30 secs. Add 3 cups chickpeas and coat with mixture. Add wine and bring to boil. Stir in tomato paste, Worcestershire sauce, vinegar, paprika and sugar. Bring to a boil then reduce heat to medium-low and simmer until sauce is thick and flavourful, about 10 minutes. Season with salt and pepper.
Heat remaining 3 Tbsp oil over medium-high heat in a non-stick skillet. Pat remaining 1 cup chickpeas dry and add to oil. Fry until golden, tossing occasionally, about 4 mins. Remove from pan and place on paper towel. Transfer chickpeas to a bowl and toss with chipotle chili powder and salt.
Season shrimp with salt. Add garlic and jalapeno to skillet for frying chickpeas. Sauté for 1 – 2 mins. or until garlic is lightly browned. Add shrimp to pan. Continue to sauté for 2 – 3 mins. or until shrimp is pink and slightly curled. Add rum and bring to boil, remove from heat.
Transfer chickpeas in sauce to a serving dish and remove by leaves. Scatter over shrimp and any sauce and fried chickpeas. Drizzle over lime sauce and garnish with lime zest to serve
Serves 6 – 8