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Recipe

Golden Pulse Stack with Seared Shrimp

Golden Pulse Stack with Seared Shrimp
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Course: Main Course
Servings: 12 click to scale

Ingredients

Pulse Patties

  • 1/2 cup quinoa
  • 1/2 cup yellow lentils
  • 10 ounce canned garbanzo beans reserve liquid. This is "aquafaba"
  • 1/3 cup crumbled feta cheese
  • 1/4 cup white onion minced
  • 1 each garlic clove
  • 1/8 tsp ground coriander
  • 1/8 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Jalapeno Tahini Aquafaba

  • 1/2 each jalapeno charred.
  • 6 ounce aquafaba reserved liquid from canned chickpeas
  • 2 Tbsp tahini paste
  • 1 each lemon charred and juiced
  • 5 ounces olive oil

Zucchini Herb Salad

  • 12 ounces zucchini noodles you can also make your own
  • 3/4 ounce red onion thinly sliced
  • 1/2 ounce baby arugula
  • 1 Tbsp fresh dill
  • 1 Tbsp fresh parsley
  • 1 1/2 Tbsp olive oil
  • 1 each lemon charred and juiced
  • 1/2 tsp kosher salt

Seared Shrimp

  • 12 each raw shrimp size 31/40
  • 2 each lemon Half of the lemons juice. The other zested.
  • 1 Tbsp fresh parsley chopped
  • 1 tsp fresh dill chopped
  • 1/4 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 1 1/2 Tbsp olive oil

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Instructions

  • Pulse Patties
    Cook Quinoa. Rinse dried quinoa. Cook in water until tender. Set aside to cool. A good ratio is 1 cup of water for every 1/2 cup of quinoa.
    Lentils & Aromatics: In a pan over medium heat, sauté minced onion clove garlic (minced) with coriander, ground oregano. Add lentils and water. A good ratio is 1 cup of water for every 1/2 cup of quinoa.
    Drain canned garbanzo beans. Reserve the liquid (aquafaba) for the sauce. Lightly smash the beans in a mixing bowl.
    Combine and shape: Add the cooked quinoa, lentils, sautéed aromatics, and coriander and oregano to the smashed garbanzos. Fold in feta. Season with pinches of salt and pepper. Portion into 2 oz balls, and press firmly into compact cake.
    Sear Cakes: Heat a pan over medium‑high heat with a little oil. Add cakes and sear without shaking the pan until browned on both sides.
  • Jalapeno Tahini Aquafaba
    Add the following to a blender: aquafaba (the reserved liquid from the garbanzo can), tahini, lemon juice, charred jalapeno. Blend until smooth. Slowly drizzle in oil while blending.
  • Zucchini Herb Salad
    To zucchini noodles add baby arugula, fresh dill and fresh parsley. Dress with olive oil, lemon juice, thin‑sliced red onion and kosher salt. Toss gently to combine.
  • Seared Shrimp
    Defrost shrimp following proper food safety guidelines. Zest one lemon. Toss shrimp with lemon zest, lemon juice, parsley, dill, pinch of salt, and pepper and olive oil.
  • Assemble and serve
    Top each cake with zucchini herb salad, jalapeno tahini aquafaba, seared shrimp and finish with herb sprigs.

Nutrition

Calories: 270kcal | Carbohydrates: 19g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 425mg | Fiber: 4g | Sugar: 2g | Added Sugars: 0g
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