Autumn with style


  1. For the fumet:
  • 250 grams of shrimp.
  • 30 mililiters (two tablespoons) of olive oil.
  • 400 mililiers of water.
  1. For the stir-fry:
  • 50 mililiters of oil.
  • 100 grams of red pepper.
  • 100 grams of green pepper.
  • 100 grams of onion.
  • 2 garlic cloves.
  • 200 grams of crushed tomato.
  1. To finsih:
  • 2 400 grams jars of boiled chickpeas.
  • 200 mililiters of water.
  • Salt.

…we start by the fumet

We peel the shrimps and reserve the bodies fro the final part of the recipe.

We use the heads and the rests  to cook the fumet. To do that, we heat in a saucepan the oil and add the shrimp heads and shells. Cook for a little while, pour the water and let the broth be cooked for half an hour. Then, we blend it and strain it with a thin strainer, so the broth remains clean.

and we keep on with the stir-fry,

To prepare it, we add all the ingredients properly chopped into a pan and cook it until pocked. Then, incorporate into the stir-fry the fumet and blend it. Sloe cook it in the saucepan for 10 minutes.

After 10 minutes, add the chickpeas, the salt, the rest of the water (200ml)and slow cook it for another 115 minutes. Then add the shrimp bodies and add more salted if desired. Let it rest and, ready to serve!





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