Champis with ham and shrimp

At home we really like champis, usually usually eat garlic, but when I saw this recipe, I thought I had to be very rich, so I have to try it. At home we liked the combination of flavors champis with ham and shrimp. The textures of each ingredient are very different as their flavors to mix them all, gives a wonderful result.

This dish is SUITABLE for now that the heat has come to be prepared in advance, and when we got home we give heat stroke, and we have it ready to eat as a first course, or as a second if we first prepared a salad very fresh.

If we cut some calories, but is a little light dish, instead of using ham, we can use ham or turkey, which is also very rich and with a few less fat.

We can use both raw frozen shrimp, but as always I give my personal opinion, the prawns have a richer flavor than frozen, but we must also recognize that we can get frozen out of trouble. Although we can buy fresh, they are at a good price, and if you do not want to eat at the time, the freeze and are also are very rich.

A delicious and light snacks
ingredients
     2 cloves of garlic
     65g of extra virgin olive oil
     1/2 guindillita
     100g of ham into small cubes
     600g chopped champis
     150g fresh peeled shrimp
     1 pinch of salt
     1 tablespoon chopped parsley

instructions
     Put the garlic cloves in the bowl and chop 2 seconds, speed 5.
     We went down the remains of garlic into the blades, and add the oil and chilli. We schedule 3 minutes Varoma temperature, speed 2.
     Add ham tacos by the vowel and schedule 3 minutes Varoma temperature, speed 1.
     We add and schedule 6 minutes champis Varoma temperature, turn left, speed spoon without goblet, and rack up top, to promote evaporation.
     Finally, we added the prawns by the vowel and salt, we scheduled two minutes, Varoma temperature, turn left, speed spoon without goblet.
     Pour the mixture into a source and if we sprinkle with chopped parsley.