Shrimp With Black-Eyed Peas Salad Recipe
- 16 shrimp, deveined, peeled but tails left intact
- Extra-virgin olive oil
- Sea salt
- 3 garlic cloves, peeled and quartered
- 1/8 teaspoon dried red chilli flakes
- 3-4 sprigs fresh thyme
- 1 1/2 cups black eyed peas, picked and rinsed
- A handful each, mint, parsley and basil leaves, coarsely chopped
- 4 handfuls fresh spinach leaves, coarsely chopped
- Juice of half a lemon
- 3 tablespoons yogurt, thinned down with 1 tablespoon of milk
- 2 green onions, minced finely
- #Black-eyed peas, unlike other legumes, do not need to be presoaked. They cook very quickly, taste great and rank high in nutritional value, and have an affinity with seafood. This main course dish calls for a crisp green salad on the side. I always like beer with dried beans but for the sake of the shrimp one could forsake it for wine.# Preheat oven to 350 °F / 180 °C
- Put the black-eyed peas in a pan, cover with water, bring to a boil and then simmer 5 minutes. Drain and add fresh boiling water. Season with salt and pepper and a pinch of sugar. Cook over medium heat until tender.
- Meanwhile place shrimp in an oven proof dish. Drizzle generously with olive oil and season with salt and chilli flakes. Add the garlic and roast shrimp in the oven until shrimp are pink in color and appear translucent.
- Drain the black-eyed peas and immediately add the fresh herbs and spinach. The heat will wilt the greens. Season with salt and pepper. Drizzle with lemon juice. Taste and correct seasoning. Spoon black-eyed peas onto a serving platter.
- Spoon yogurt and milk mixture over black-eyed peas and sprinkle the minced green onions. Arrange shrimp all around and serve immediately.