Legume Flour Pearls with Shrimp and Speck
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Legume flour pearls (red lentils, chickpeas, peas) | 300g |
| Shrimp | 300g |
| Soy sauce | 20g |
| Speck (cured ham) | 100g |
| Marjoram leaves | to taste |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Sour cream | 50g |
| Whole milk | 20g |
| Curry powder | a pinch |
| Fine salt | to taste |
Instructions:
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Prepare the Shrimp: Start by cleaning the shrimp. Remove the heads and shells carefully. In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Once warmed, add the shrimp. Increase the heat and sauté them, turning them frequently to ensure they cook evenly on both sides. When the shrimp turn opaque and their flesh becomes firm, deglaze the pan with soy sauce. Let them cook for a couple more minutes until they become crispy and golden.
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Cook the Legume Flour Pearls: In a separate saucepan, bring water to a boil and cook the legume flour pearls (a mix of red lentils, chickpeas, and peas) according to the package instructions. Once cooked, drain the pearls and set aside.
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Blend the Legume Flour Pearls: Return the legume flour pearls to the pot, add the whole milk, and use an immersion blender to blend everything together. Season with salt to taste, ensuring a smooth, creamy texture.
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Prepare the Speck and Marjoram: In a separate pan, crisp up the speck (cured ham) until it turns golden brown and crunchy. Set it aside. Once the shrimp is done, place it in a bowl and toss with the crispy speck and fresh marjoram leaves. Season with salt and black pepper to taste, ensuring that everything is well combined.
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Combine and Serve: Gently mix the cooked legume flour pearls with the shrimp, speck, and marjoram mixture. Stir everything together to combine the flavors. For a creamy finish, serve the dish with a dollop of sour cream and a side of additional soy sauce, if desired.
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Final Touch: Serve the legume flour pearls with shrimp and speck hot, garnished with a pinch of curry powder for a touch of exotic spice. Enjoy your delicious, satisfying first course!
This recipe brings together the goodness of legume flour pearls, the delicate flavor of shrimp, and the savory crunch of speck, all elevated with a dash of soy sauce, fresh marjoram, and a creamy finishing touch of sour cream. Perfect for a light yet hearty main dish!
