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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

September 6, 2011 at 7:00 AM

Recipe: Shrimp Stir-Fry with Chickpeas and Greens

While I’m out on assignment, I thought I’d reprise this quick recipe, courtesy of Lynne Rossetto Kasper. I’ve been making Lynne’s fabulous shrimp stir-fry for several years now, tweaking it on occasion by replacing the canned chickpeas with fresh-frozen chickpeas (garbanzo beans) — thawed with hot water then drained. You’ll find the recipe, in its entirety, right here. And yes, the quick-brining of the shrimp calls for 1/3-cup of chile powder, which isn’t too much, even though it sounds like a lot.

I often make this when I find wild shrimp on sale. Sometimes I buy three pounds and freeze half, so I can make it again soon thereafter.

Comments | More in Recipes | Topics: Seafood

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