Garlicky Shrimp and Blackeye Peas
Garlicky Shrimp and Blackeye Peas is perfect for celebrations and get-togethers, especially New Year’s. Putting two Southern favorites together in one dish — blackeye peas and Gulf shrimp — makes for a wonderful combination that everyone loves.
Prep: 20 min | Cook: 1 hr 10 min | Yield: 6 servings
- 1 (1 pound) package Camellia Brand Blackeye Peas
- 2 tablespoons olive oil
- 10 ounces Andouille sausage, cut into half moons (or other smoked sausage)
- 4 thick slices bacon (regular or smoked)
- 2 medium onions, diced
- 4 stalks of celery, diced
- 5 medium cloves garlic, roughly chopped
- 6 cups chicken stock
- 1 tablespoon tomato paste
- 1 large or 2 small bay leaves
- 1 teaspoon black pepper
- Pinch of kosher salt
- Hot cooked rice
- 1 pound peeled, cleaned and deveined shrimp
- 3 tablespoons oil
- Kosher salt
- Black pepper
- 2 tablespoons fresh chopped Italian parsley
- 1 teaspoon fresh thyme
- 1 teaspoon red pepper flakes
- 3 large garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1/2 cup white wine
- 1 tablespoon softened butter
- Soak blackeye peas with enough water to cover by 2 inches overnight.
- The next day, drain and set aside.
- Dice bacon into roughly 1/4 inch pieces. Add oil and bacon to preheated thick bottom pot or Dutch oven. Cook until crisp, stirring regularly to avoid burning.
- Remove bacon with slotted spoon and set aside. Add Andouille sausage to pot, and sauté Andouille in bacon fat until browned.
- Add onions and celery and cook until slightly browned and translucent, stirring occasionally.
- Add garlic and cooked bacon. Cook for 1 minute, then add stock. Stir to make sure nothing sticks to bottom of pot.
- Bring to a boil and add the tomato paste, bay leaves and soaked blackeye peas, along with a pinch of kosher salt. Stir and return to a boil.
- Reduce heat, cover and simmer about an hour, stirring occasionally. Adjust seasoning to taste, discard bay leaves and keep warm.
- Season shrimp with salt and pepper.
- Mix the parsley, thyme and red pepper flakes in a small bowl and set aside.
- Heat oil in a skillet over medium-high heat. Add shrimp and cook for about a minute. When the pan side of shrimp begins to take on a red color, flip shrimp and add minced garlic and herb mixture. Stir and cook for another minute.
- Add the wine and lemon juice, and simmer until shrimp are firm, about 2 minutes.
- Remove from heat, add softened butter, and stir until the butter dissolves into the wine.
- Serve shrimp over blackeye peas and rice, topped with the butter and white wine pan sauce.
Recipe and photo used with permission from: