Sautéed shrimp and chickpeas with bell peppers and onions get a dash of smoked paprika for bites of Spanish essence.
Course Appetizer
Cuisine Spanish
Keyword spanish shrimp
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 61 cup servings
Calories 331kcal
Ingredients
1poundmedium shrimp , thawed, shelled, deveined with tails removed
2teaspoonskosher salt
¼teaspoonred pepper flakes
½cupextra virgin olive oil, divided
1yellow onion, quartered and thinly sliced
1red bell pepper, chopped
1green bell pepper, chopped
6garlic cloves, minced or pressed
1bay leaf
1 ½teaspoonsmoked paprika
¼cupbrandy
30ouncescanned chickpeas, drained and rinsed
½cupparsley, roughly chopped
Instructions
Season the shrimp with ½ teaspoon of kosher salt and red pepper flakes and set aside.
Heat ⅓ cup of the olive oil in a large skillet over medium-high. Add the onion and bell peppers and cook until they begin to soften, 3-4 minutes. Add the garlic and bay leaf. Season with 1 teaspoon of the kosher salt and stir in the smoked paprika. Cook for 2 minutes. Add ¼ cup more olive oil and the shrimp and cook until pink and becoming opaque, for 3-4 minutes.
Move the skillet from the heat and add the brandy and chickpeas. Return to the heat and cook for 2-3 minutes until the alcohol evaporates and the chickpeas warm through. Season with the rest of the kosher salt to taste and sprinkle with a handful of chopped parsley. Drizzle with more olive oil before serving. Serve warm or at room temperature.