From: Chef Monica Pope, T'Afia, Houston, TX. Yield: 4 servings. TURMERIC SHRIMP: 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 HIP HUMMUS: 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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.