Turmeric Shrimp With Hip Hummus
** 1 lb Wild American Shrimp, cleaned
** 21/2 cloves garlic
** 2/3 teaspoon salt
** 1 small bay leaf
** 1/3 tablespoon fresh-squeezed lime juice
** 21/2 cups water
** 2/3 teaspoon turmeric
** 3 tablespoons lime juice
** 2 pinches of turmeric powder
** 1/3 tablespoon red chili powder
** 3 tablespoons cilantro, chopped
Place the peeled garlic cloves in a food processor with the salt and mince. Toss with the shrimp and set aside for 15 minutes.
In a saucepan, bring the water to a boil with the bay leaf, 1/3 tablespoon lime juice and the 2/3 teaspoon turmeric. When the water is boiling, add the shrimp, stirring, and cook just until opaque, about 2-3 minutes at most. Do not overcook! Drain.
Immediately spread the shrimp onto a large baking sheet to cool, as they will continue to cook. Mix the additional lime juice, red chili powder and additional turmeric together and pour over the warm shrimp. Toss until well-combined. Add the chopped cilantro leaves to the cooled shrimp.
** 1/2 bag chickpeas
** 11/2 bulbs roasted garlic
** 1/8 cup fresh-squeezed lemon juice
** 1 cup tahini sauce
** 1 preserved lemon
** 2 avocados, ripe, remove pits & scoop out flesh
** 1 tablespoon curry powder
** salt & pepper to taste
- Place chickpeas in salted boiling water and cook until soft, about one hour. Drain in a colander and then puree in a food processor with the rest of the ingredients. Taste for seasoning.
NOTE: To make your own quickly preserved lemons: Lightly score 4 lemons all the way around (do not cut through to the flesh) and then boil in 1 cup water, 1 cup fresh lemon juice, 2 bay leaves, 1/2 tablespoon whole black peppercorns and 1/4 cup kosher salt until lemons are soft, approx. 30 minutes.
Mound the Hip Hummus in the middle of the plate and surround with the Turmeric Shrimp.
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