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Caesar’s Caesar Salad
Pati Jinich, Javier Plascencia
117 ratings with an average rating of 4 out of 5 stars
117
1 hour 40 minutes (including 1 hour’s chilling)
Published May 14, 2024
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Pat the shrimp dry. Season generously with salt, plus 1 teaspoon of the paprika and half the garlic, then set aside.
Pat the chickpeas dry and discard any loose skins. Heat the oil in a large (12-inch) skillet over medium-high until very hot, about 2 minutes. Add the chickpeas, season with salt and cook, stirring occasionally, until they darken in color and crisp on the outside, about 10 minutes. Lower the heat if they are aggressively popping out of the pan or getting too dark.
Lower the heat to medium and drizzle the pan with oil (about 1 tablespoon). Add the remaining garlic and ½ teaspoon paprika to the chickpeas, and stir until fragrant, about 30 seconds. Carefully pour in the wine and let it bubble and start to reduce, about 1 minute.
Add the shrimp and cook until pink all over, turning halfway through, 3 to 5 minutes, depending on the size of the shrimp.
Remove from the heat. Squeeze in the juice from a lemon half and stir, seasoning with salt if needed. Garnish with the parsley and a drizzle of oil. Cut the remaining lemon half into wedges for serving along with the bread (if using).
We liked this; it's a tasty and easy dish. However, adding wine to crisped chickpeas instantly makes them not so crisp. Removing the crisped chickpeas before proceeding to the second added oil/garlic/paprika, wine/deglaze is a better idea. The shrimp can be cooked in the deglazed pan, add back the reserved chickpeas at the end is how I'd do it next time.
We really enjoyed this dish! Don’t be shy to up the garlic a little bit if you feel inclined. Adding cherry tomatoes to the hot pan after crisping the chickpeas really rounds out the dish. I also add 1-2 tbsp of butter after cooking off the wine to make a bit of a sauce which was great with the bread.
For a vegetarian version, I combined with part of Ali Slagle’s zucchini scampi recipe. Wonderful! Just remove the chickpeas after cooking and then follow the zucchini cooking steps.
We liked this; it's a tasty and easy dish. However, adding wine to crisped chickpeas instantly makes them not so crisp. Removing the crisped chickpeas before proceeding to the second added oil/garlic/paprika, wine/deglaze is a better idea. The shrimp can be cooked in the deglazed pan, add back the reserved chickpeas at the end is how I'd do it next time.
We really enjoyed this dish! Don’t be shy to up the garlic a little bit if you feel inclined. Adding cherry tomatoes to the hot pan after crisping the chickpeas really rounds out the dish. I also add 1-2 tbsp of butter after cooking off the wine to make a bit of a sauce which was great with the bread.
It was surprisingly good! Like a scampi without the heat. I didn’t have smoked paprika but regular paprika was just fine. You could make this without the shrimp if you wanted to. Was worried if the sauce was going to thicken but it thickened with a little simmering. Next time I’m going to double the amount of chickpeas .
A keeper! This is definitely going in the rotation. Served with sour dough bread, arugula salad and fresh cherries. I did add cayenne for heat. I’d be tempted to double the chickpeas next time. Pine nuts might be a nice addition.
Made exactly as described — it was good for an easy early summer weeknight dinner. Agree with the person who said it grew on them as they were eating it, that’s so accurate and exactly what I experienced. First bite was underwhelming (“isn’t this just scampi?”), but as the flavors melded, it was lovely. Btw, to those who asked… if you didn’t crisp the chickpeas first, they might have just turned to mush. I liked the way they held up and got chewy.
This wasn’t a winner for me. I love shrimp, chickpeas, and garlic but I didn’t find this to be greater than the sum of its parts. Agree that rehydrating the chickpeas after crisping them was an odd technique.
I liked but Cath didn’t care for the chickpeas!
Nice dish. It grew on me as I ate it. I did add some cayenne for heat which was very satisfying. I just don’t get why we’d go to the trouble of crisping chickpeas only to rehydrate them with white wine.
What could be a substitute for wine in this dish ?
Vegetable stock maybe. I was wondering the same thing as I don't cook with alcohol since I can't have it, and, regardless of what anyone says, it doesn't all cook out.
You can buy N.A. wine and use that - tastes about the same and no alcohol at all.
I used 1/2 lb of shrimp for the 2 of us. Kept everything else the same. Delicious! And easy, too.
Delicious!
This sounds so good and I’ve added it to my recipe box, but meanwhile, I just can’t stop thinking about those aggressive chickpeas! Wondering if I need emergency help standing by just in case )))
Delicious! And quick!
This was delicious and easy. I followed the directions exactly. The smoked paprika is wonderful. I served it over sauteed spinach.
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