- 2 cans chickpeas preferably Bonduelle
- 12 prawns freeze 36/40
- 4 shrimp
- 1 handful of chopped parsley
- 4 sprigs of parsley for decoration
- extra virgin olive oil
- white wine
Drain the chickpeas and pass a mini-Pimero until creamy, add the chopped parsley and stir in the meantime clean the queues that you did thaw leaving only the tail end slit in a vertical manner on the back and lift up your wicker dark; 4 wash the prawns leaving the head, raising the armor, slit on the back and also to lift up the dark wicker.
Heat a pan with a drizzle of extra virgin olive oil, put the prawns and cook on both sides for 2 minutes, blended with white wine, let evaporate, add salt and turn off.
Take 4 serving plates and with the help of a coppapasta, fill it with the pureed chickpeas at room temperature, and placed on each of 3 prawns in a clockwise direction and finally the shrimp.
Sprinkle with chopped parsley and a drizzle of extra virgin olive oil. Garnish with sprigs of parsley and tomatoes wrapped in leather flower.
It ‘a simple dish delicious, beautifully contrast with the crispness of the cold puree of shrimp warm.