Shrimp stir-fry with chickpeas and greens from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 228) by Lynne Rossetto Kasper and Sally Swift

  • salad greens
  • yellow peppers
  • chile powder
  • Kalamata olives
  • onions
  • shrimp
  • jalapeño chiles
  • canned chickpeas

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

  • meowingmyrtle on June 10, 2011

    I rarely buy shrimp, so 1 1/2 pounds of sustainable shrimp was expensive for a so-so dish. My boyfriend wasn't fond of the olives with the mix, and I thought it was screaming for something to balance out the flavors. Once I squeezed some lemon juice on, it tasted better. Still, I wouldn't make this again. I've had shrimp in many more delicious iterations, and this one just didn't make the cut. I will say that brining the shrimp beforehand was a great idea, and I will apply that again elsewhere. It made them firm and juicy.

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