1 . Stage
Peel the shrimp from the shells. Do not boil. You can add a little lemon juice for flavor.
2 . Stage
Fry in butter with minced garlic. Lightly stew. But not long, so as not to become rubbery. I have small shrimp, fried for 1 minute, stewed for 2 minutes. Three minutes in total. Cut them up into very small cubes. Salt them.
3 . Stage
Boil the chickpeas until tender. You can slightly boil them.
4 . Stage
Grind into a puree. Add salt and nutmeg to the chickpea pâté to taste. Stir to combine.
5 . Stage
Take small tartlets.
6 . Stage
Place diced shrimp on the bottom, top with a teaspoon or cornet and place the chickpea pate on top.
7 . Stage
Decorate with red caviar. The appetizer is ready. It is better to fill the tartlets before serving, so that they do not go soft. Bon appetit!