Spanish Shrimp with Chickpeas
Sautéed shrimp and chickpeas with bell peppers and onions get a dash of smoked paprika for bites of Spanish essence.
Ingredients
- 1 pound medium shrimp thawed, shelled, deveined with tails removed
- 2 teaspoons kosher salt
- ¼ teaspoon red pepper flakes
- ½ cup extra virgin olive oil divided
- 1 yellow onion quartered and thinly sliced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 6 garlic cloves minced or pressed
- 1 bay leaf
- 1 ½ teaspoon smoked paprika
- ¼ cup brandy
- 30 ounces canned chickpeas drained and rinsed
- ½ cup parsley 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.