Jumbo Shrimp with Peppers in Herbed Oil

Jumbo Shrimp in Herbed Oil (from The Silver Palate Good Times Cookbook)

Place 2 pounds shelled and deveined shrimp in pan with boiling mixture of 1 c. dry white wine,  1 tsp. mustard seeds, ½ tsp. red pepper flakes, 2 bay leaves and 1 lemon half.  Cook until pink.  Remove from liquid and place shrimp on ice.

Add 3 T chopped fresh basil, 3 T chopped fresh dill, 1 T chopped fresh rosemary, 1 T chopped fresh tarragon, 1 T chopped fresh thyme to 1/2 cup best quality olive oil.

Add salt and pepper to taste.

Divide.

Slice red, yellow, orange peppers into thin slices and marinade in half the herbed oil.  Marinade the shrimp in the other half of herbed oil.  

Place the peppers and shrimp on a bed of greens and serve.

Hummus bi Tahini

Hummus bi Tahini (from The Silver Palate Cookbook)

4 cups (about 2-1/2 cans garbanzo beans), drained

½ cup tahini (sesame paste)

1/3 cup warm water

1/3 cup olive oil

Juice of 1-2 lemons

4 or more garlic cloves

1-1/2 tsp. salt

2 tsp. ground cuminseed

Freshly ground black pepper

Combine the chick peas, tahini, water, olive oil and juice of one lemon in a food processor until smooth. Add garlic, salt,  cumin and pepper to taste and process.  Correct seasonings if necessary.  Refrigerate.

I've heard that a secret ingredient is to add a few tablespoons of yogurt when creaming.