Yield: 4 servings. 16 fresh shrimp, 12-15 count 1/4 lb. fresh chickpeas (can substitute canned if necessary) 1/2 Spanish onion 1 small carrot 1 small celery stalk 1 garlic clove 1 oz. smoked bacon 1/4 cup extra virgin olive oil 1 branch of rosemary 1/4 cup sherry wine GARNISH: as needed, pumpkin seed oil as needed, inner celery heart leaves 1/4 oz. caviar The day before: In the refrigerator, soak fresh chickpeas in water with a pinch of baking soda. To prepare ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.