Spanish Gambas al Ajillo with Crispy Chickpea Polenta & Charred Radicchio
Prep 20 min · Cook 25 min · Serves 2 · medium
Succulent garlic-infused shrimp pan-seared until golden, served over creamy polenta enriched with roasted chickpeas, alongside bitter radicchio caramelized in olive oil and sherry vinegar—a sophisticated Spanish-inspired dinner bursting with umami depth.
Ingredients
- 10 oz Large shrimp, deveined and patted dry, Wild-caught preferred
- 6 cloves Garlic cloves, thinly sliced, Fresh, not jarred
- 4 tbsp Extra virgin olive oil, Divided: 2 tbsp for shrimp, 2 tbsp for polenta
- 0.5 cup Whole grain polenta, Cornmeal, not instant
- 1.5 cups Vegetable broth, low-sodium, Warm
- 0.75 cup Canned chickpeas, drained and roasted, Pat dry before roasting 10 min at 400°F with salt and paprika
- 1 head Radicchio, quartered, About 10 oz
- 1 tbsp Sherry vinegar, Aged if possible
- 0.5 tsp Smoked paprika, Spanish variety
- 0.25 tsp Red pepper flakes, Adjust to taste
- 0.5 tsp Sea salt, To taste
- 0.25 tsp Black pepper, Freshly ground
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