Kevinrathbun.com

Zahtar-Pickled Georgia Shrimp with Local Carrot Cumin Hummus on Sumac Brioche​

Recipe by Kevin Rathbun, Executive Chef/Owner of Rathbun’s, Krog Bar, Kevin Rathbun Steak and KR SteakBar
 
Yield: 6 servings
2          cups apple cider vinegar
1          cup extra-virgin olive oil
1/4       cup lemon juice
2          tablespoons ground sumac
2          tablespoons zahtar spice
3          tablespoons kosher salt
1          pound 21-25 Gulf coast shrimp, peeled and deveined
1          pound sweet onions, julienned
Local Carrot Cumin Hummus (recipe included)
Brioche Toast (recipe included)
flat leaf parsley or cilantro sprigs as needed for garnish
chili oil as needed for garnish
 
In a 3-quart saucepot, add cider vinegar, olive oil, lemon juice, sumac, zahtar and salt and whisk. Place shrimp in mixture, bring to a boil and turn off heat. Let shrimp and cooking juices cool to room temperature and pour over raw onion, place in glass container, cover and transfer to refrigerator. Let marinate for at least 12 hours.
 
To serve, smear Local Carrot Cumin Hummus onto Brioche Toast, top each toast with drained pickled shrimp and garnish with parsley or cilantro and a drizzle of chili oil.
 
Local Carrot Cumin Hummus
Yield: 6 cups
3          cups diced carrots, preferably local
1/2       cup chopped shallots
15        cloves garlic, manicured
2          cups freshly squeezed orange juice
2          cups vegetable stock
5          cups canned garbanzo beans, rinsed
1          cup extra-virgin olive oil
1/3       cup tahini
1          teaspoon cayenne pepper
1          teaspoon cumin
2          teaspoons ground sumac
1          tablespoon zahtar
2          tablespoons kosher salt
For the Local Carrot Cumin Hummus
In a 2-quart saucepot, add carrots, shallots, garlic cloves, orange juice and vegetable stock and simmer until remaining liquid equals 2/3 cup and carrots are tender. Transfer to a food processor; add garbanzo beans, olive oil, tahini, cayenne, cumin, sumac, zahtar and salt. Puree until silky and smooth.
 
Brioche Toast
1          tablespoon ground sumac
2          teaspoons kosher salt
3          tablespoons extra-virgin olive oil
12        brioche rounds, crust removed
For the Brioche Toast
Heat oven to 350 degrees.
 
In a small bowl whisk sumac, salt and olive oil together. Generously brush brioche with mixture, transfer to a sheet pan and toast in oven until crisp, approximately 6 to 8 minutes.
 

---