Ingredients for - An appetizer with chickpea pate and seafood
How to cook deliciously - An appetizer with chickpea pate and seafood
1. Stage
Peel the shrimp from the shells. Do not boil. You can add a little lemon juice for flavor.
2. Stage
Fry in butter with minced garlic. Lightly stew. But not long, so as not to become rubbery. I have small shrimp, fried for 1 minute, stewed for 2 minutes. Three minutes in total. Cut them up into very small cubes. Salt them.
3. Stage
Boil the chickpeas until tender. You can slightly boil them.
4. Stage
Grind into a puree. Add salt and nutmeg to the chickpea pâté to taste. Stir to combine.
5. Stage
Take small tartlets.
6. Stage
Place diced shrimp on the bottom, top with a teaspoon or cornet and place the chickpea pate on top.
7. Stage
Decorate with red caviar. The appetizer is ready. It is better to fill the tartlets before serving, so that they do not go soft. Bon appetit!
