Black-Eyed Pea Salad

By es123

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

Details

Servings 8

Preparation

Step 1

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.