Passato di Ceci Con Gamberi

Creamy Chickpea Soup with Shrimp and Tomatoes

Serving 4

Ingredients:

12 large shrimp in shells

2 (15-ounce) cans chickpeas

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more fore drizzling

3 leafy fresh Thyme springs

1 garlic clove, gently smashed and peeled

Fine Sea Salt

1/2 tablespoon unsalted butter

1/2 cup dry white wine

1/2 pint cherry tomatoes, quartered

Freshly ground black pepper

-Peel  and devein the shrimps;  reserve the shells. (optional leave tail on or off)

-Drain the two cans of Chickpeas; and set aside 1 1/2 cups of the chickpea liquid.

-In a medium saucepan, combine 1/4 cup olive oil, thyme sprigs and garlic. Heat over medium heat until fragrant, about 3 minutes; then remove and discard the thyme and garlic.

-Add the drained chickpeas and. 1/2 teaspoon salt; cook 5 minutes, stirring occasionally. 

-Add the chickpea liquid and bring just to a boil, then reduce to a gentle. simmer and cook the chickpeas until tender, about 10 minutes.

-Meanwhile; in a small skillet, melt the butter over medium high heat. When foam subsides, add the shrimp shells and cook stirring until they just begin to brown. Add the wine and pinch of sea salt, and simmer until reduced by half, about 5 minutes. Strain and reserve the shrimp stock.

-In a blended, combine chickpeas and heir liquid, and the shrimp stock; puree until smooth, in batches; return the soup to a saucepan, and gently reheat; adjust seasoning to taste.

-Meanwhile in a large skillet, heat remaining tablespoon of oil over medium-high heat.  Add the shrimps and cooks turning once halfway through, until opaque and just cooked through. Add the tomatoes, 1/2 teaspoon salt, pinch of black pepper. Remove from the heat.

Divide soup among 4 serving bowls. Top with shrimp (3 shrimp) and tomatoes. Drizzle with olive oil

Enjoy Chef Ed