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Turmeric Shrimp with Hip Hummus

Turmeric Shrimp with Hip Hummus

From: Chef Monica Pope, T'Afia, Houston, TX.

Yield: 4 servings.

1 lb. wild American shrimp, cleaned
2 1/2 cloves garlic
2/3 tsp. salt 1 small bay leaf
1/3 Tbsp. freshly squeezed lime juice
2 1/2 cups water
2/3 tsp. turmeric
3 Tbsp. lime juice pinch of turmeric
1/3 tsp. red chili powder
3 Tbsp. cilantro, chopped

1/2 bag chickpeas
1 1/2 bulbs roasted garlic
1/8 cup fresh-squeezed lemon juice
1/4 cup tahini
1 1/2 preserved lemons
2 avocados, ripe, pits removed and flesh scooped out
1 Tbsp. curry powder
to taste, salt and pepper

For shrimp: Place peeled garlic cloves in food processor with salt, and mince. Toss with shirmp and set aside for 15 minutes. In saucepan, bring water to a boil with bay leaf, 1/3 Tbsp. lime juice and the 2/3 tsp. turmeric. When water is boiling, add shrimp, stirring, and cook just until opaque, about 2-3 minutes at most. Do not overcook; drain.

Immediately spread shrimp onto large baking sheet to cool, as they will continue to cook. Mix additional lime juice, red chili powder and additional turmeric together and pour over the warm shrimp. Toss until well-combined. Add chopped cilantro leaves to the cooled shrimp.

For Hummus: Place chickpeas in salted boiling water and cook until soft, about one hour. Drain in a colander and then purèe in a food processor with the rest of the ingredients. Taste for seasoning.

To assemble: Mound the hummus in the middle of plates, and surround with turmeric shrimp.

Shrimp nutrition facts: (Per 3-oz. serving of shrimp only) 84 calories; 166 mg cholesterol; approximately 18 g protein.