Peel shrimp and reserve shells. Sautee shells in 1 tablespoon butter until pink. Add water and chicken stock and bring to boil. Simmer on low for 15 minutes then remove shells. Season broth with salt, pepper & cayenne. Finely dice peppers, onion, garlic and thyme and then sauté in olive oil in cast iron pan. When translucent, add 4 tablespoons of butter, flour, salt, pepper, and cayenne and stir. Add broth to vegetables and flour and stir until thick. Add tomatoes and shrimp and cook until shrimp are pink. Serve with rice and hot sauce.
Traditional Hummus. Garbonzo beans (3 cans), Garlic (4 cloves), Olive Oil (2 cups), Sesame oil (1 cup), Lemon (2), Paprika (Dash), Kosher Salt (Dash), Black Pepper (Dash). In food processor, pulse oils, garlic and lemon juice. Add beans, salt, pepper & paprika. Puree until smooth. Add more olive oil if necessary.
White Bean & Toasted Onion Hummus. Cannelloni Beans (3 cans), Vidalia Onion (½), Thyme (¼ bunch), Garlic (2-3 cloves), Olive oil (3 cups), Kosher Salt (dash), Black Pepper (dash). Toast onions and thyme in cast iron pan (with no oil). Add to food processor with oils and garlic and puree. Add beans, salt & pepper. Puree until smooth.
Sundried Tomato Siracha Hummus. Kidney Beans (3 cans), Garlic (4-5 cloves), Basil (½ bunch), Olive Oil (3 cups), Sundried tomatoes (14 oz.), Siracha (dash), Montreal steak seasoning (dash). Rehydrate tomatoes in boiling water. Puree tomatoes in olive oil with garlic and basil. Add beans, siracha, black pepper, and kosher salt.