This is the second of the recipes I found from a bunch of old La Cucina Italiana magazines I got at our LA Food Bloggers Christmas party last December. I thought it would be fun to take a few and play with them. As it’s winter and cold for most parts of the country, I thought this would be a nice “comfort food” type dish for you all to make. (It is January 29th and 86 degrees here in sunny Southern California. Even I’m jonesing for a sweater!) I did change it a bit, for a number or reasons.
Reading it, I loved all the ingredients. Shrimp, chickpeas and potatoes. What could be bad? Well—-it’s not the most colorful of dishes.
Luckily, the shrimp had a little orange and I used red potatoes. Otherwise, beige with more beige. And there was NO green in this dish, so I added some roasted broccolini with a little olive oil and balsamic. You can add your own green to it. Or have a salad on the side. Also, it’s not the easiest dish to photograph-especially when you’re not the world’s best food photographer. Cathy, any tips?
HOWEVER…..all that being said, it’s really a tasty dish! I marinated the shrimp in marsala wine for about an hour. This wasn’t in the original recipe, and adds a ton of flavor. I also started with canned chickpeas, as the original started with dried. Who has that kind of time?! The way I did it, the flavors came out beautifully, so I’m happy. The onions and bay leaf adds lots of flavor-I’d even use this as a dip with sliced vegetables!
With these changes, actual cooking time is only about an hour, but leave time for marinating. Enjoy!