Spanish Gambas al Ajillo with Crispy Chickpea Polenta & Charred Radicchio

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
• 1/2 cup whole grain polenta, cornmeal, not instant
• 1 1/2 cups vegetable broth, low-sodium, warm
• 3/4 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
• 1/2 tsp smoked paprika, Spanish variety
• 1/4 tsp red pepper flakes, adjust to taste
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped, garnish
• 2 wedges lemon wedges, serving

Instructions

1. 1

   Preheat oven to 400°F. Toss drained chickpeas with 1 tbsp olive oil, salt, paprika, and red pepper flakes. Spread on baking sheet and roast 10-12 minutes until crispy. Set aside.

2. 2

   Bring vegetable broth to boil in saucepan. Whisk in polenta slowly to avoid lumps. Reduce heat to low and stir constantly for 8-10 minutes until creamy. Stir in 1 tbsp olive oil, salt, and pepper. Fold in roasted chickpeas. Keep warm on low heat.