Sumac Lime Crisps Recipes

SUMAC LIME CRISPS

Steps:

• Preheat oven to 200 deg C (400 deg F).
• Place bread onto a baking tray, lightly spray with olive oil and sprinkle with other ingredients.
• Bake 8 minutes or until golden and then roughly break into pieces.

CILANTRO GARLIC LIME SAUTEED SHRIMP

Steps:

• Toss shrimp and half the cilantro together in a bowl.
• Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
• Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

SUMAC-ROASTED SNAPPER WITH LIME YOGURT

Steps:

• Preheat the oven to 425°F.
• Carefully use a sharp knife to score each side of the fish, making 5 or 6 incisions into the skin and flesh of the fish (this will help even more flavor seep in to the flesh). Season inside and out with the sumac, salt, and pepper. Really pack on the sumac! Place the fish on a baking sheet. Stuff with the sliced garlic and drizzle the olive oil all over. Roast until the eyes have popped and the flesh is firm to the touch, about 20 minutes.
• In a medium bowl, stir together the yogurt, lime zest, lime juice, salt, and grated garlic.
• Place the roasted fish on a serving platter and scatter mint over the top. Squeeze the lime juice over the fish and serve the yogurt and lime wedges on the side.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS

Steps:

• Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
• Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
• Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

MEXICAN POTATO CRISPS WITH LIME SALSA

Steps:

• The Salsa: Cut a cross in the top of each tomato, put in a bowl of boiling water and soak for 2 minutes, drain, peel and deseed the tomatoes, then chop roughly; chop the onion; mix the onion, tomatoes, coriander, lime juice, olive oil and vinegar in a bowl, and chill until needed.
• Peel the potatoes, then cut into fine slices and place the slices in a bowl of iced water and soak for 20 minutes; then drain and dry thoroughly. (This removes the starch and prevents the crisps from sticking together while they are deep frying.).
• Half-fill a deep pan with oil for deep-frying and place over the heat. When a cube of white bread dropped into the oil for 30 seconds browns, the oil is ready for deep-frying the potatoes. Lower the potatoes into the oil in 4 batches. Deep- fry for 1-2 minutes, turning frequently until the slices rise to the surface, then fry for another 1-2 minutes, or until the crisps are crisp and golden.
• Remove the crisps with a slotted spoon and drain on paper towels; sprinkle with salt and serve with lime salsa.
• Oven-baked Alternative: Place the potato slices on well-greased oven trays, brush with oil and a sprinkling of herbs (optional) and bake the potato slices for about 25 minutes (turning 1/2 way through) or until they are well-browned and crisp. (See Herbed Potato Crisps Recipe #119124, for suggestions re-herbs.).