This is a take on a classic Spanish tapa, made with a few simple ingredients that together create a sublime dish.
You can also add a few sprinkles of red pepper flakes and a handful of chopped parsley, and serve the mixture on a toasted baguette.
- 1/4 cup olive oil
- 6 garlic cloves, sliced into slivers
- 1 pound extra-large shrimp (13 to 15), peeled and deveined
- 1 15-ounce can chickpeas
- Sea salt and freshly ground black pepper to taste
In a 10-inch sauté pan, heat the olive oil over medium heat. Add the garlic and cook until just golden, about 1 minute. Remove the garlic with a slotted spoon and set aside.
Add the shrimp to the oil, season with salt and pepper, and cook until pink and cooked through, about 2 minutes per side.
In a saucepan over medium-low heat, simmer the chickpeas with their liquid until the liquid evaporates and the chickpeas are soft, about 6 minutes.
Add the chickpeas to the shrimp and stir to coat well with the garlic oil and heat up gently. Garnish with the reserved golden garlic and serve hot or warm.