Some of us do not make dinner. Some of us have elected not to because we have too many take out places in the near vicinity that make take out Chinese seem like a distant memory (we’re looking at garlic parsley fries and buttermilk biscuits to go in this century people!) and some of us simply don’t have the time. I made a personal proclamation of my own lack of dinner cooking happenings with a public screen shot (Can we make that chicken? What about that salmon? It’s gone bad already!) post of texts my husband and I exchanged all the way back in the long distant time of 2011. 2011. See? All is not lost when you find something you can whip up with less than 5 ingredients, me promising it will be delicious, and your chance at making one of the most genius things ever to be invented: the one pot meal. This is that. And you need this in your repertoire. I mean, I love take out as much as the next, but those pesky What do you want to do? I don’t know, what do you feel like? back and forth texts. . . if they get to you like they do to me, well then, here: red chili flaked shrimp with herbed garbanzo beans.
*note: I’m in anything that I can buy that will speed up the process, see garbanzo beans in a BPA free box
**ideally you can get shrimp from the seafood section at the market that’s not frozen at the moment and already peeled
Red Chili Flaked Shrimp w/Herbed Garbanzo Beans, slightly adapted from this recipe here
2 15-ounce cans chickpeas, drained and rinsed **see note on my thoughts about cans
5 tablespoons of a good extra-virgin olive oil
1 pound medium shrimp, peeled and deveined, tails intact **see note
4-5 cloves garlic, pressed
1 tablespoon red pepper flakes
1/2 cup roughly chopped fresh parsley
2 lemons, juice of one and one sliced in wedges for garnish
salt and ground pepper to taste
For the beans:
Preheat the oven to 450′. Line a baking sheet with parchment paper and spread out the beans atop of it. Drizzle with 2 tablespoons of olive oil, season with 2 cloves of garlic, salt and pepper to taste, and move the beans around so that they’re all coated with the seasoning mixture. Put in the oven for 4 minutes, toss again while turning the beans over, bake for another 4 minutes.
For the shrimp:
Meanwhile, in a medium sized bowl combine the shrimp, remaining olive oil (3 tablespoons), remaining garlic, red pepper flakes, lemon juice, and ground pepper to taste. Stir liberally so that all the shrimp are coated, and set aside.
After your shrimp are marinating, chop your parsley.
When the beans are done, remove from the oven and pour into an oven safe dish (same one for serving). Spread around evenly as the bottom layer, then pour the shrimp on. Return to the oven for another 10-12 minutes. Remove from the oven and top with fresh parsley, toss everything together, and garnish with lemon wedges for serving. Eat immediately.