Grilled Shrimp And Bread Pudding

Chef John Villa
"Pico"

Menu:
Chickpea Soup with Spinach
Skewered and Grilled Shrimp with Curry
Simple Portuguese Bread Pudding

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Chickpea Soup

Ingredients:
1/2 lb. chickpeas, soaked overnight
1/2 small yellow onion, diced small
1 clove garlic, chopped fine
1 bay leaf
1/4 bunch cilantro, chopped
1/4 lb. spinach, cleaned, rinsed, rough chopped
1/4 lb. chorizo, sliced thin
4-5 tablespoons olive oil

Method:

1. Heat olive oil in a medium-sized pot, then add the onions. Cook over medium heat until translucent, then add the garlic and cook for one minute more.
   
2. Add the bay leaf and the drained chickpeas, cover with about 4-6 cups of water and bring to boil. Then reduce to a simmer.
   
3. Cook until the chickpeas are very easily mashed (about 1 1/2 hours to 2 hours).
   
4. Remove the bay leaf and any skins from the peas that are on the surface.
   
5. Drain and reserve the liquid until the soup reaches the desired consistency. Bring to a simmer, add the cilantro, and spinach. Season to taste with salt and pepper.
   
6. Garnish with chorizo.

Ingredients:
16-24 medium-sized shrimp
1/4 of a small, yellow onion
1 Granny Smith apple peeled, cored, and diced
3 tablespoons olive oil
2 tablespoons chopped parsley

Ingredients for curry:
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 small dried red chili
1 tablespoon butter, unsalted

Method:

1. Mix all dried ingredients together. Put aside.
   
2. Place shrimp on skewers and place in a pan. Sprinkle with about one tablespoon of curry mix and one tablespoon of the oil. Sprinkle with salt and mix well. Reserve.
   
3. In a saute pan, add the oil, then add the onion, and cook until soft. Add the remaining spice mix and cook over low heat for an additional five minutes. Then cover with water, simmer for another additional five minutes.
   
4. Remove and puree in Cuisinart with one tablespoon of butter.
   
5. Cook shrimp over high heat, either in a skillet or grill, until done (about two minutes per side). Then drizzle with curry and parsley.

Ingredients:
5-6 ounces of stale white bread, crust removed
3 cups of milk
1 tablespoon vanilla extract
2 oz. sugar
4 eggs
4 teaspoons golden raisins

Method:

1. In a pot, scald the milk with the vanilla and sugar. Slowly add the egg, remembering to constantly whisk, and set aside in a 2-inch-deep pan.
   
2. Lay the bread, overlapping each piece, sprinkle with the raisin, and then pour the egg mixture over the bread.
   
3. Bake in a water bath until set (about 35-45 minutes) at 325 degrees.