Darren Smith, Executive Chef/Owner
Rivertown Bistro, rivertownbistro.net
For Field Pea Hummus:
1 cup field peas
1 tablespoon fresh garlic, chopped
1/2 cup olive oil
Pinch of cayenne
Pinch of black pepper
3 tablespoons chopped parsley
3 tablespoons chopped chives
Zest and juice of 1 lemon
2 teaspoons smoked sea salt
For Crostini:
1 loaf French bread
3 tablespoons olive oil
Salt and pepper to taste
For Shrimp:
4 cups water
12 ounces beer
1 tablespoon Old Bay seasoning
12 large local shrimp, peeled and deveined
For Field Pea Hummus:
Cover peas with water and simmer until tender, about 30 minutes. About 15 minutes in, add garlic. Drain, but keep warm. Puree with remaining ingredients. Cover and refrigerate.
For Crostini:
Slice bread thin. Brush with olive oil. Season and bake until golden.
For Shrimp:
Bring water, beer and Old Bay to a boil. Carefully add shrimp. Reduce heat to medium and cook just until done (2–3 minutes). Immediately place in ice water. When cold, pat dry and chop into large dice.
To plate, spread hummus on olive oil toast, top with chopped shrimp. Sprinkle with chives. Allow 2–3 per guest. Serves 4.
