Black-Eyed Pea Salad

Black-Eyed Pea Salad
Black-Eyed Pea Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/2

    cups unpeeled dried shrimp

  • 1

    lb. dried black-eyed peas rinsed well

  • 2

    yellow onions (1 halved, 1 finely chopped)

  • 3/4

    cup chopped flat-leaf parsley leaves

  • 10

    tbsp. extra-virgin olive oil

  • 3/4

    cup fresh lime juice

  • 3

    tbsp. chopped cilantro leaves

  • 2

    ripe tomatoes chopped

  • 1

    green bell pepper seeded and finely chopped

  • Kosher salt and freshly ground black pepper

  • 10

    medium head-on shell-on fresh shrimp

  • 2

    cloves garlic finely chopped

Directions

1. Put dried shrimp into a bowl and cover with boiling water; set aside, covered, to let soak until soft, 2-3 hours. Drain; set aside. Meanwhile, put black-eyed peas and halved onion into a pot; cover with water and bring to a boil. Reduce heat to medium-low; simmer, covered, until tender, about 11/2 hours. Drain and transfer to a bowl; let cool. Add dehydrated shrimp, remaining onions, 1/2 cup parsley, 1/2 cup oil, 11 tbsp. lime juice, 2 tbsp. cilantro, tomatoes, peppers, and salt and pepper to peas; stir well and set salad aside. 2. Toss together remaining parsley, lime juice, and cilantro with fresh shrimp, garlic, salt, and pepper in a bowl; set aside to let marinate for 10 minutes. Heat remaining oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until just cooked through, 2-3 minutes. Top salad with shrimp and serve promptly.

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