Savory shrimp with chickpeas, green olives, and preserved lemon from Food52

  • preserved lemons
  • shrimp
  • Show all ingredients...

  • EYB Comments

    Can substitute water for shrimp stock, and garlic for garlic scapes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for shrimp stock, and garlic for garlic scapes.

  • mharriman on April 14, 2022

    Wonderful! Husband and I loved this dish. I put together marinade night before and also soaked chickpeas night before, as directed. The dish comes together easily and fairly quickly, especially if you chop and prep the spices, preserved lemon, mint leaves, and garlic cloves before cooking. I made the mistake of draining the liquid from my cooked chickpeas, so I had to add vegetable stock to the pan since I had no chickpea liquid to work with. Tasted fine. Changes: I used 10 large shrimp for two people to add more protein to the dish. Everyday Palestinian salad (Zaitoun) and Riesling wine were great complements. Will repeat.

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