Fancy a trip to an exotic Mediterranean destination? Take one tonight with this enticing meal. The shrimp is marinated in a cool, cumin-flavored yogurt before being seared on a hot grill. Canned garbanzos get a grown-up makeover when seasoned with red pepper flakes and fresh tomatoes. Fill out this pairing with a store-bought roasted red pepper hummus and pita chips, and you've got a meal ideal for entertaining. To escape from the mundane and get the recipe,


Shrimp and Chickpeas

Shrimp and Chickpeas


  1. 2 cups whole milk yogurt
  2. Juice of 1 lemon
  3. 2 cloves garlic, finely chopped
  4. 2 teaspoons salt
  5. 1 teaspoon ground cumin
  6. 1 pound large shrimp, deveined
  7. 2 tablespoons extra-virgin olive oil
  8. 1/2 teaspoon crushed red pepper
  9. One 15.5-ounce can chickpeas, rinsed
  10. 4 plum tomatoes, chopped


  1. In a large bowl, mix together the yogurt, lemon juice, half the garlic, 1 teaspoon salt and the cumin.
  2. Transfer half the yogurt mixture to a small bowl. Add the shrimp to the large bowl and mix; cover and refrigerate for 15 minutes.
  3. In a medium saucepan, heat 1 1/2 tablespoons olive oil, the crushed red pepper and remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring, for 4 minutes.
  4. Add the tomatoes and remaining 1 teaspoon salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.
  5. Rub a grill pan with the remaining 1/2 tablespoon olive oil and heat over high heat. Add the marinated shrimp and grill, turning once, until cooked through, about 3 minutes on each side.
  6. Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.

Serves 4.

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