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Source: Food and Wine Quick from Scratch

Grilled Shrimp and Pitas with Chickpea Puree
Canned chickpeas are delicious when mashed with garlic, lemon, olive oil, and parsley. Serve them with grilled shrimp for a quick Greek-inspired warm-weather dish.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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1 1/2 pounds large shrimp, shelled
9 tablespoons olive oil
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
4 cups canned chickpeas, drained and rinsed (from two 19-ounce cans)
1/4 cup water
3 tablespoons lemon juice
3 tablespoons chopped flat leaf parsley
4 pitas
4 tablespoons butter, at room temperature




Light the grill or heat the broiler.

Thread the shrimp onto 4 skewers. Brush the shrimp with 2 tablespoons of the oil; sprinkle with the oregano, 1/4 teaspoon of the salt, and the pepper.

In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat. Add the garlic and cook, stirring, for 30 seconds. Add the chickpeas, water, and the remaining 3/4 teaspoon of salt and heat until warmed through.

With a potato masher, mash the chickpeas. Stir in 1 tablespoon of the lemon juice and the parsley. Cover to keep warm.

Grill or broil the shrimp, turning once, until just done, about 4 minutes in all.

Meanwhile, spread both sides of each pita with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.

In a small glass or stainless-steel bowl, whisk together the remaining 2 tablespoons each of oil and lemon juice. Mound the chickpeas on plates. Top with the shrimp skewers and surround with the pita quarters. Pour the lemon oil over the shrimp and chickpeas.


Wine Recommendation: The ingredients here practically demand the citrus and herb flavors of a sauvignon blanc. A version from California will be a bit softer than the classic French Sancerre or Pouilly-Fumé, but in this case avoid wines labeled Fume Blan


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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