Sunday Supper: A Taste of the South – Cajun Spiced Shrimp and Black Eyed Peas

You don’t need big beads or hurricanes to make this dish but you do need a love for the spice of the south. There is an underlying heat that brings out the best in the shrimp by complimenting the natural sweetness of each prawn. The smokey bacon flavor is absolutely delicious and pairs well with the green peppers. You can choose to soak your beans overnight or buy them in a can; I had great luck with Eden Organics.

What You Need

1 lb. of large wild shrimp (deveined and peeled)

olive oil

salt & pepper

4 strips of Applewood Bacon

2 celery stalks diced

1 yellow onion diced

2 carrots diced

1 large green pepper diced

4 large garlic cloves finely minced into two portions: 1 clove and 3 cloves

1 fresh bay leaf or two dried

A good shake of red pepper flakes

2 cans of Black Eyed Peas (rinsed and drained)

2 cups of chicken stock

What To Do

Begin by making your black eyed peas. In a large pot or dutch oven, cook the bacon strips until crisp over medium heat. Remove bacon and transfer to a plate. Do not discard the oil in the pan. Add the diced carrots, onion, green pepper, celery, 1 garlic clove, bay leaf, red pepper flakes and a sprinkle of salt and pepper to the pot and allow to cook stirring occasionally for 10 minutes. Meanwhile rinse and drain your peas and prepare your shrimp Sprinkle them with salt and pepper and allow to rest until ready to sear.

After your vegetables are translucent and fragrant, add the black eyed peas to the mix. Stir and allow to cook for 1-2 minutes before adding 2 cups of chicken stock. Stir in the stock and allow to simmer over medium heat for about 5 minutes. Transfer mixture to a glass bowl being careful not to splash. The mixture will be soupy. Discard the bay leaves.

Return the pan to the stove top and increase heat to medium-high. Add 3 T. of olive oil then toss in your shrimp and garlic stirring occasionally allowing the shrimp to cook until it is just opaque. It will be approximately three minutes. Then add 1/2 c. of chicken stock to the pan and bring to a boil (approx. 2 minutes) Add the bacon to the pan then pour in your black eyed pea mixture. Stir and simmer until it is heated through. Serve over white rice cooked with onion and garlic in a big bowl!









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