Mario Batali's Shrimp Spiedini with Pesto, New Potatoes, and Chickpea Ailoi
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This dish is perfect for a party!
skill level
Moderate
time
60-120min
servings
4
cost
$
Contributed by : Mario Batali (courtesy Simple Italian Food)
This dish is perfect for a party, as you can prepare it a day in advance and hold it wrapped in the refrigerator until your guests arrive. The chickpea sauce is relatively stable, but may break or separate on occasion; if this happens, just pop it back into the blender with another squeeze of lemon and blend until smooth again. I love the fat flavor of shrimp from the Gulf of Mexico, but Asian or Indian Ocean shrimp are good, too.
things you'll need.
ingredients
- Juice of 1 lemon
- ½ cup cooked chickpeas½ cup fresh mint leaves1 egg1 garlic clove1 cup extra-virgin olive oil
- 20 tiny new potatoes
- 1 recipe Pesto Sauce
- 28 jumbo shrimp, preferably with heads onSalt and pepper½ cup chickpea aioli
kitchenware
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Chef's Knife
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Cutting Board
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Grill
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Grilling Fork
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Measuring Cup (set)
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Measuring Spoons
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Mixing Spoon
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Juicer
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step 1ingredients Juice of 1 lemoninstructions Juice one lemon.
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step 2ingredients ½ cup cooked chickpeas
½ cup fresh mint leaves
1 egg
1 garlic clove
1 cup extra-virgin olive oilinstructions In a food processor, combine the chickpeas, mint, lemon juice, egg, garlic, and ½ cup of olive oil and blend until smooth, 1 minute. Slowly drizzle the remaining oil to create a creamy sauce. Makes 1 ½ cups. -
step 3ingredients 20 tiny new potatoesinstructions Boil the potatoes with the skins on until tender. Drain them and then let them cool.
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step 4ingredients 1 recipe Pesto Sauceinstructions Prepare a charcoal fire or preheat the grill or broiler. Soak 4 bamboo skewers in water for at least 30 minutes.
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step 5ingredients 28 jumbo shrimp, preferably with heads on
Salt and pepper
½ cup chickpea aioliinstructions Cut the potatoes into quarters and place in a mixing bowl. Dress with half the pesto and mound in the center of 4 individual serving plates. -
step 6instructions Peel the shrimp, leaving the tail piece and head on. Thread 7 each on bamboo skewers. Season with salt and pepper. Grill the skewered shrimp for 3 minutes per side and place 1 skewer on each plate. Spoon the remaining pesto over the shrimp and drizzle with aioli.
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