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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a saute pan and add the shrimp. Stir-fry for 4 to 6 minutes until they change color and are cooked through. Tip into a colander placed over a bowl to catch the juices and leave until cold. When cold, peel the shrimp, put them in a bowl, and add the chickpeas. | 2. Pour the collected juice from the shrimp into a small saucepan and add the garlic and chile. Bring to a boil and boil for 1 minute. Remove the pan from the heat and add lemon juice, salt, and pepper to taste. Pour the chile dressing over the shrimp and chickpeas and let cool. Cover and chill in the refrigerator for at least 30 minutes to develop the flavors. | 3. To serve, gently stir the mint leaves into the salad, then pile into 4 serving bowls. Serve immediately, while the mint is still perky. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		50.4333	0.0	11.22	0.2833
shrimp	1	lb	uncooked	321.8674	4.1253	61.6988	4.5787
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
garlic clove	1		chopped	50.4333	0.0	11.22	0.2833
red chili pepper	1		seeded chopped	1.25	0.2753	0.0584	0.0138
lemon juice				-	-	-	-
mint leaf	2	ounces		50.4333	0.0	11.22	0.2833
sea salt				50.4333	0.0	11.22	0.2833
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.