Have you ever tried socca? I discovered it several years ago and it quickly became a favorite in our family. Socca is a chickpea flour, pancake-like flatbread that’s popular in both France and Italy (“Farinata” is its Italian name). While it’s often served as a street food in Nice, it can also be served as a light lunch with salad or cheese. I’ve even put my own spin on it by sprinkling in Indian spices, such as cumin and coriander, and serving it with curry. Just like California Avocados, this dish is as versatile as it is delicious.
Since socca is so adaptable as a base, it’s easy to mix in different herbs and spices to match what you’re serving alongside it. In this recipe, the socca is Greek-inspired with the addition of oregano, along with some crumbled feta cheese in the accompanying shrimp and avocado sauté.
Chunks of creamy California Avocado, filled with heart healthy fats, are the perfect match for the light socca and citrusy shrimp, tomato and feta mixture.
Tips for making this Socca with Greek Shrimp and California Avocado recipe:
- Plan ahead! The socca batter should rest for at least 30 minutes before cooking to allow the flour to absorb the water.
- I typically buy chickpea flour (also labeled as besan or gram flour) at our local market, but it’s also available from various online sites and Whole Foods.
- To achieve the perfect consistency and golden brown edges, heat the cast iron pan in the oven for 5 minutes before adding the socca batter.
- This recipe makes serving sizes that work well as an appetizer or a light lunch. If you prefer to serve it as an entrée, cut the cooked socca into four pieces and divide the shrimp and avocado into four servings rather than six.
- Take care not to overcook the shrimp, otherwise they tend to become rubbery. Two minutes per side should do the trick.
Another serving option? Cut two California Avocados in half and remove the pits, then scoop the shrimp mixture into the avocado halves. Serve the socca alongside the stuffed avocados.
SOCCA WITH GREEK SHRIMP AND CALIFORNIA AVOCADO RECIPE
Prep time: 12 hours
Cook time: 30 minutes
Total time: 12 hours and 30 minutes
Greek Shrimp and California Avocado Ingredients
- 4 tsp. olive oil, divided
- 1 lb. large raw shrimp, peeled & tails removed
- 1 cup grape or cherry tomatoes, cut in half
- ¾ tsp. oregano
- 3/4 California Avocado, peeled, seeded & diced
- Juice of ½ lemon
- 3 tbsp. crumbled feta cheese
- 2 tbsp. minced flat-leaf parsley
- Socca, 6 slices
Greek Shrimp and California Avocado Instructions
- Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat.
- Add the shrimp and cook until just cooked through, about 2 minutes per side. Transfer to a plate.
- Heat the remaining 2 teaspoons olive oil in the skillet on medium-low heat.
- Add the tomatoes and oregano, stirring occasionally, until the tomatoes are starting to soften and are brown in some places. Remove from the heat.
- Stir the cooked shrimp, avocado, lemon juice, feta cheese and parsley into the tomatoes.
- Using 6 salad plates, place one wedge of the socca on each plate, then divide the shrimp and avocado mixture between the plates.
- Serve immediately.
- ½ cup chickpea (garbanzo bean) flour
- ½ cup water
- 2 tbsp. olive oil, divided
- ¼ tsp. salt
- ¼ tsp. dried oregano
- ¼ tsp. paprika
- 1/3 cup yellow onion, diced
- 3 garlic cloves, minced
- In a medium bowl, whisk together the chickpea flour, water, 2 teaspoons olive oil, salt, oregano and paprika.
- Cover with plastic wrap and let the mixture rest at room temperature for at least 30 minutes and up to 12 hours.
- Heat 1 teaspoon of olive oil in a medium nonstick skillet set over medium-high heat.
- Add the onion and cook until slightly brown, about 3 minutes.
- Add the garlic and cook for 1 minute. Stir the vegetables into the chickpea flour batter.
- Preheat the broiler, with the rack set 7 to 8 inches from the element.
- Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.
- Using an oven mitt, carefully remove the cast iron skillet from the oven and pour in 1 tablespoon olive oil and swirl to coat the pan.
- Pour in the chickpea flour batter and immediately swirl to coat the bottom of the pan.
- Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.
- Carefully transfer the flatbread to a cutting board and cut into 6 wedges.