December 1, 2004
RH Staff
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 passatina: In a saucepot, place chickpeas and cover generously with water. Season with sea salt; bring to a simmer. Add vegetables and smoked bacon and continue cooking at a simmer until the chickpeas are tender. Strain; reserve the cooking liquid.
In a blender, add 3/4 of the chickpeas, bacon, onions and garlic; blend. Do not add celery and carrot, as they will affect the flavor and color too much. If needed, add a dash of the cooking liquid to blend. As blending begins, stream in 1/4 cup olive oil. Strain, season and reserve the mixture.
Peel and devein shrimp. Butterfly the larger half of the shrimp. Fill a large saucepot with olive oil. Add rosemary branch and 1 clove of garlic. Season shrimp and arrange them in the pot of oil so they are not touching or overlapping. Raise oil temperature to 130°F and maintain that temperature. Stir the oil and turn shrimp as they start to change color so each shrimp will cook evenly. When shrimp are no longer translucent, they will be just cooked. Do not overcook.
In small saucepot, reduce sherry, then add chickpea passatina and the reserved whole chickpeas.
To serve: Place 3 oz. of passatina in each bowl with a few whole chickpeas. Scatter a few drops of pumpkin seed oil as well as a drizzle of olive oil. Arrange shrimp in center, and garnish with the chopped celery leaf as well as a small quenelle of caviar.
Sponsored by Nestlè Food Services
Recipe Provided by: Executive Chef Shea Gallante, Cru, New York City
You May Also Like
