"Cream" of Shrimp and Chickpeas
Serves 3 or 4 as a first course
12 large shrimp
about 2 cups cooked chickpeas
1 garlic clove
2 tablespoons fresh parsley, washed, spin dry and minced
1 tablespoon bit of tomato sauce
Peel shrimp and devein. Three of the shrimp should also have their tails removed. Simmer shrimp shells, covered with water, in a small saucepan. After 10 minutes or so, filter and keep the shrimp water and set aside.
Peel and slice garlic and in a saucepan, cook in a bit of olive oil. Add 3 shrimp to the garlic. Add parsley to garlic and shrimp, after 1 minute or 2, add tomato sauce.
Add the chickpeas to the garlic, parsley and three cooked shrimp. Add the filtered shrimp water and add extra water if necessary. Cook for about 20 minutes, remove from heat and insert your sumergible blender and blend until a smooth cream.
Note: for those who don't want the garlic to overtake the other flavors, remove the garlic before blending everything.
In the meantime steam cook the other 9 shrimp. Serve the soup in bowls and place 3 shrimp on each bowl.
It's easy, fancy looking but most of all, delicious!