Garbanzos, Arugula & Sundried Tomatoes:
2 tablespoons butter
4 garlic cloves, thickly cut
¼ teaspoon red pepper flakes
4 tablespoons onion, finely diced
½ cup canned garbanzo beans, drained
4 tablespoons sundried tomatoes packed in olive oil, drained and chopped
1 cup loosely packed fresh arugula salad
Salt and pepper to taste
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
3 tablespoons extra light olive oil
1½ pounds large shrimp, shelled and deveined
2 tablespoons extra light olive oil
2 slices bacon, diced
6 garlic cloves, cut in half
½ cup diced onion
½ cup diced carrot
½ cup diced celery
1 bay leaf
½ teaspoon red pepper flakes
2 cups Chardonnay
2 cups chicken broth
2 tablespoons softened butter mixed with 2 tablespoons flour
Salt to taste
Make the Chardonnay Sauce (see directions below) and keep warm.
To prepare the Garbanzos, Arugula & Sundried Tomatoes:
Add the butter to a sauté pan together with the garlic, red pepper flakes and onion. Cook over medium-low heat, stirring well, for 3 to 4 minutes, until the garlic starts to brown and the onion is translucent.
Add the garbanzo beans and the sundried tomatoes, and cook, stirring well, for 3 more minutes.
Add the arugula salad; stir well and cook for 1 more minute. Adjust salt and pepper to taste. Set aside and keep warm.
To prepare the Shrimp:
Mix together the ¾ teaspoon salt and ½ teaspoon pepper, the garlic powder, onion powder and paprika. Sprinkle the mixture evenly over the shrimp.
Add the olive oil to a large nonstick sauté pan and cook over high heat until it starts rippling, about 2 minutes. Add the shrimp and cook, stirring well, for 2 to 3 minutes, until the shrimp is cooked through.
Using a slotted spoon, place the shrimp on a plate lined with a paper towel to absorb the excess oil.
Divide the cooked shrimp into 4 portions and place on top of the vegetable mixture in the middle of each serving dish. Pour the Chardonnay Sauce on the side, and serve.
To prepare the Chardonnay Sauce:
In a saucepan, combine the extra light olive oil and diced bacon. Cook over medium heat, stirring well, until the bacon is nicely browned, about 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a dish lined with a paper towel and set aside.
To the same saucepan, add the garlic, onion, carrot, celery, bay leaf and red pepper flakes. Cook over medium-low heat, stirring well, for 4 to 5 minutes. Increase the heat to high and add the Chardonnay; bring to a boil and reduce by half, about 4 to 5 minutes. Add the chicken broth, then bring to a boil and cook, stirring well, for 5 more minutes. Reduce the heat to medium-low and cook for 30 minutes.
Strain the sauce into a bowl and discard all of the ingredients left in the strainer.
Pour the strained sauce back into the saucepan and bring to a boil over medium-high heat. Add 1 teaspoon of the butter-flour mixture and stir well with a wire whisk; wait 1 minute and repeat. Stop this process when the sauce is finally thickened to your liking. Usually a tablespoon of the butter-flour mixture is more than enough, but just in case you want it, you’ve got more on hand. Salt to taste. Keep the sauce warm until you’re ready to serve it.