0 (0)

Appetizers, Fish and Shellfish, Grilled, Mains, Quick and Easy

Grilled spot prawns with garbanzo beans, tomatoes and arugula

Grilled spot prawns with garbanzo beans, tomatoes and arugula
Robert Lachman / Los Angeles Times

Almost offhandedly, Tommy Pearson points across the ocean toward the horizon: "Look at all those birds, must be some dolphins coming." Sure enough, a couple of minutes later we're in the midst of a pod that seems a quarter-mile across. ... Read more

Total time: 15 minutes | Serves 6
  • 2 (15-ounce) cans garbanzo beans
  • 2 teaspoons minced garlic, divided
  • Pinch dried red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, divided
  • 1/2 cup olive oil, divided
  • 2 tablespoons lemon juice
  • 3/4 pound grape or cherry tomatoes, halved
  • 2 pounds spot prawns
  • 4 cups torn arugula leaves

Step 1Drain the garbanzo beans, place them in a strainer and rinse them under cold, running water. Pat them dry with a towel. Combine the beans with 1 teaspoon minced garlic, the red pepper flakes, cumin, 1 teaspoon salt, one-fourth cup of the olive oil and the lemon juice. Stir in the grape tomatoes and set aside.

Step 2In a small bowl, combine the remaining one-fourth cup olive oil, the remaining 1 teaspoon minced garlic and one-half teaspoon of salt.

Step 3Arrange the spot prawns in a single layer in two grilling baskets. Brush with the garlic-olive oil and grill over a medium-hot fire until bright red and slightly charred on one side, 2 1/2 to 3 minutes. Turn and cook another 2 1/2 to 3 minutes on the other side.

Step 4Stir the arugula leaves into the garbanzo bean-tomato mixture, taste and adjust seasoning. Mound the salad in the center of a platter and arrange the prawns around the salad. Serve immediately.


The scorpion bowl
The scorpion bowl

Dry-brined turkey
Dry-brined turkey

Thyme Cafe & Market's roasted salmon with red pepper hazelnut pesto
Thyme Cafe & Market's roasted salmon with red pepper...

Pork belly banh mi
Pork belly banh mi

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Tsukune-Style Brussels Sprouts
Albacore crudo with caper berries
Blue cheese beignets
Crisp-fried soft-shell crabs