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Spanish Shrimp with Chickpeas
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Spanish Shrimp with Chickpeas

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 minutes
Servings 6
Calories 331kcal

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.