Anyone who reads this blog knows I am a Southern girl to the core. The food, the music, the lifestyle, the culture, all of it. So shrimp and black-eyed peas are right up my alley. This recipe is inspired by chef Susan Spicer’s recipe in her cookbook Crescent City Cooking. You can find the original here.
Fried Shrimp and Black-eyed Pea Salad with Jalapeno Dressing
- 1 (14 oz ) can of Old Glory Southern Style black-eyed peas
- 1 red or yellow bell pepper, chopped
- 1/2 to 3/4 cup jicama, peeled and chopped
- 1 1/2 cup fresh baby spinach leaves
- Salt and freshly ground black pepper to taste
- 16 to 20 large shelled and deveined shrimp
- Your favorite cornmeal coating (I use dry pure cornmeal, cayenne, garlic and onion powder, salt, pepper, and thyme)
- 1 egg, beaten
- Oil for frying
- Jalapeno Dressing
In a colander, rinse and drain the black-eyed peas. Place in a large bowl and add in the chopped bell pepper and jicama. Stir well. Season with salt and pepper to taste.
In a small, heavy bottomed sauce pot, bring oil up to frying temp (sprinkle a tad bit of cornmeal into the oil and if it sizzles, it’s hot enough). Coat the shrimp in egg first then toss into the dry cornmeal mixture. When all sides are well coated, add a few shrimp at a time to the oil. When cooked through and the coating is lightly browned, remove from the oil and drain on paper towels.
When all the shrimp is fried, put together your salad in this order – spinach, black-eyed pea combination, your crunchy shrimps, and a drizzle of the jalapeno dressing. Serves 2 full meal servings or 4 starter sized servings.