Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

Spain arrived here in Louisiana in the 1760s and brought many great flavors to our shores. Garbanzo or chickpeas, hot peppers and garlic are only three of their gifts. With the football season in full swing, this is a great hors d'oeuvre for the big game compliments of the Spanish.

Ingredients for Shrimp:
36 (21–25 count) shrimp, peeled and deveined, with tailfin intact
¾ cup olive oil
½ cup minced red onions
¼ cup finely diced red bell pepper
¼ cup finely diced green bell pepper
10 cloves garlic, thinly sliced
½ cup mixed red and yellow pear tomatoes, halved
¼ cup minced basil
¼ cup The Bomb® hot sauce
salt and black pepper to taste
granulated garlic to taste

Method for Shrimp:
In a 12-inch skillet, add olive oil over medium-high heat. Add onions, bell peppers and sliced garlic and sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Add tomatoes and basil, stir to mix well and cook 2–3 additional minutes. Add shrimp, stirring well into the vegetable mixture, and cook until pink and curled. Add hot sauce and blend well to heat thoroughly. Season to taste using salt, pepper and granulated garlic. Set aside and keep warm while making hummus.

Ingredients for Hummus:
2 whole heads of roasted garlic
1 (14-ounce) can drained and rinsed chickpeas, divided
3 tbsps lemon juice
¼ cup water
6 tbsps Joyva® or Krinos® tahini
5 tbsps olive oil, divided
½ tsp salt
¼ tsp cumin
¼ tsp cayenne
¼ cup minced cilantro

Method for Hummus:
In a small bowl, combine lemon juice and water and set aside. In a separate glass bowl, whisk together tahini and 3 tablespoons olive oil then set aside. Reserve ¼ cup whole chickpeas for garnish and set aside. In the bowl of a food processor, add remaining chickpeas, roasted garlic, salt, cumin and cayenne and process 15–20 seconds. Using a rubber spatula, scrape down the sides of the processor and blend 1 additional minute. With the processor running, add lemon-water mixture through the feeder tube in a slow, steady stream until well blended. Add tahini-oil mixture in the same fashion and process 15–20 seconds or until well combined. Add cilantro and pulse 2 seconds, but do not purée. Transfer mixture to a decorative bowl, drizzle with remaining 2 tablespoons olive oil and top with reserved whole chickpeas. Place bowl on one end of a large platter then arrange hot shrimp on platter. Serve hummus as a dipping sauce for the shrimp.   


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