Buy your carrots with the leaves. Fresh and live leaves are a sign of carrot freshness!
ingredients for 4 servings (cost about 3 € pp)
- 200 g already cooked chickpeas (not canned, soldier Ryan)
- 8 medium shrimps
- 1 small onion
- 1 small red pepper
- Salt
- EV Olive oil
- 200 ml water
- Carrot leaves
- Lemon rind
- Coarse Pepper
We have in front of us 8 very sexy fresh shrimps. We can either:
a) Leave them whole and make the dish more attractive
b) Take off the heads and prepare with them a magnificent stock, that will turn our dish to extra savoury. I choosed this option.
So, meanwhile:
I prepared the stock
I confited the onion, till transparent
I made an oil with the carrot leaves
I roasted a pepper. I have used Florina pepper, a local variety with very thin skin. If you can not find them, use a red pepper but take off the peel because it is not well digestible. I cut the pepper in pieces.
I reduced the stock and when everything was ready, I put the “sauce” in a pan with some olive oil, the chickpeas, the onions and the peppers and I sautéd them for 1-2 minutes.
I plated and decorated with carrot leaves oil and the lemon rind!
