My Lemony Shrimp & Chickpea Sauté is the perfect weeknight dinner to help ring in the New Year. I have always loved the overriding theme of the January issues of food magazines—all about healthy, flavorful eating that won’t weigh you down; dishes that get you and your family off on the right foot for the New Year. This dish is no exception—when served over brown rice, this tasty sauté of tender shrimp, chickpeas, fresh oregano and garlic are brightened up with a squeeze of lemon juice and a bit of crisp white wine. If you are craving healthy and delicious, you have met your match.
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Lemony Shrimp & Chickpea Sauté
Ingredients:
- 2 Tablespoons extra virgin olive oil
- Pinch of crushed red pepper flakes
- 2 garlic cloves, minced
- ½ lb. medium shrimp, peeled & deveined
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 (14.5-oz.) can chickpeas, drained & rinsed
- 2 Tablespoons fresh oregano leaves
- The juice from 1 large lemon
- ½ cup dry white wine
Directions:
- In a large sauté pan, heat the olive oil along with the crushed red pepper and garlic over medium heat. Cook for 1 minute or until the garlic begins to speak. Add in the prepared shrimp, season with salt and pepper, and sauté for another 2 minutes. Add the chickpeas, oregano, lemon juice and wine to pan; reduce the heat to medium-low and cook another 3 minutes or until the shrimp are perfectly pink and the dish is heated through. Serve over brown rice.
Tagged: brown rice, chickpeas, garbanzo beans, garlic, lemon juice, oregano, saute, shrimp, shrimp and chickpea saute, white wine
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