Fingerfood: chickpea timbale with shrimp
Instructions
With a round cookie cutters to cut 2 cm diameter disks sliced bread, 18 place them on a baking sheet and toast.
Puree the chickpeas with a little bit of their water and lemon juice until obtaining a cream soda instead. Season with salt, pepper and paprika.
Clean the prawns and heat in salted water for 1 or 2 minutes.
Prepare the pudding: fill the inside of the cookie with the creamed chickpeas, place it on top of a Crouton, and gently slide the stuffing, remove the metal mould. Decorate the surface with the shrimp and keep in a cool place until ready to serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 6 persons
- 1 box of boiled chickpeas
- 18 medium shrimp
- 1 lemon
- salt
- pepe
- paprika powder
- 3 slices of bread