Great Day Kitchen, 3/22/18 - Hummus and French Quarter Shrimp


Chef McKinzie Klein from Max’s Bistro & Bar visited the Great Day Kitchen to prepare some delicious food.

Hummus with Vegetables

Serves 2-4


2 cups chickpeas, drained

1-3 teaspoon garlic, minced

1-2 tablespoons garlic, roasted

Sesame oil

Lemon juice

Extra virgin olive oil

Salt & pepper


In a food processor, blend together the chickpeas and garlic. Add the sesame oil and lemon juice to taste preference. Slowly add the extra virgin olive oil until the hummus reaches the desired thickness, then season with salt and pepper. Garnish with paprika, and serve with fresh cut vegetables and sliced pita bread.

French Quarter Shrimp

Serves 2-4


1 cup heavy cream

2/3 cup white wine

Steak seasoning

Cayenne pepper

¼ pound butter

1 tablespoon garlic, minced

6-12 each shrimp, peeled, deveined

1 French baguette

Extra virgin olive oil

Preheat oven to 350 degrees. Slice the baguette into long crostini. Brush with the bread with olive oil and bake until lightly toasted.

In a small sauce pan, slowly simmer the heavy cream and wine, reducing by half. Season the sauce with your favorite steak seasoning, and cayenne pepper. In a medium pan, sauté the shrimp in the butter with the garlic. Add the sauce and finish cooking the shrimp. Serve hot with the crostini.

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