Garlicky Shrimp & Blackeye Peas - Camellia Brand
- 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 of 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 pre-heated thick bottomed 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 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
- 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
- Serve shrimp over blackeye peas and rice, topped with the butter &
white wine pan sauce.
Total time:1 hour, 30 minutes Prep time:20 minutes Cook time:1 hour, 10
Recipe and Photo courtesy of
Camellia Brand. Used with permission.
Cajun Recipes-Cajun and Creole Recipes