- 2 cans chickpeas preferably Bonduelle
- 8 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 beans and plunge into a heated frying pan with plenty of extra virgin olive oil, add the chopped parsley, stir and cook for 10 minutes, crushing some of the chickpeas with a fork in the meantime clean the queues that you did let thaw only the tail end slit in a vertical manner on the back and lift up your wicker dark wash shrimp, leaving the 4 heads, 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 chickpeas and lying on each of 3 prawns in a clockwise direction and finally the shrimp. Garnish with sprigs of parsley.