Valentine's Day has come and gone, but this recipe is sure to stick around our kitchen. Black-eyed peas are one of my favorite foods, and I am always looking for different ways to serve them. I literally saved this recipe on my computer in 2007. 2007 people. I can't tell you what took me so long to pull it together. It was perfect for our romantic little 2/14 dinner. Served with crusty bread and plenty of libations - quite a treat!
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| Image Source: Martha Stewart |
Ingredients
1 cup (6 ounces) dried black-eyed peas
1 small onion (about 1 cup), finely chopped
1 stalk celery, cut into 1/4-inch dice
1 (about 6 ounces) red bell pepper, cut into 1/4-inch dice
3 cloves garlic, minced
1 bay leaf
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/4 teaspoons coarse salt, plus a pinch
Pinch of red-pepper flakes
2 teaspoons cider vinegar
20 large shrimp (about 1 pound), peeled and deveined
Vegetable-oil cooking spray
2 teaspoons olive oil
3/4 pound (about 6 cups) collard greens, stemmed and cut into strips
1 small onion (about 1 cup), finely chopped
1 stalk celery, cut into 1/4-inch dice
1 (about 6 ounces) red bell pepper, cut into 1/4-inch dice
3 cloves garlic, minced
1 bay leaf
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/4 teaspoons coarse salt, plus a pinch
Pinch of red-pepper flakes
2 teaspoons cider vinegar
20 large shrimp (about 1 pound), peeled and deveined
Vegetable-oil cooking spray
2 teaspoons olive oil
3/4 pound (about 6 cups) collard greens, stemmed and cut into strips
Directions
Cover black-eyed peas with cold water in a medium bowl. Let soak 1 hour or overnight; drain
Place black-eyed peas, onion, celery, bell pepper, one-third of garlic, bay leaf, 1 teaspoon thyme, and 1 1/2 quarts cold water in a medium saucepan. Bring to a boil; reduce heat to medium, and cook until beans are soft, about 40 minutes. Drain in a colander over a bowl; reserve 1/4 cup cooking liquid. Discard bay leaf.
Transfer
beans to a medium bowl. Stir in 1/2 teaspoon cumin, 1 teaspoon salt,
and red-pepper flakes. Stir in vinegar and reserved liquid. Cover to
keep warm
Toss
shrimp with remaining 1/2 teaspoon thyme, 1 teaspoon cumin, and 1/4
teaspoon salt in a medium bowl. Lightly coat a large nonstick skillet
with cooking spray; place over medium-high heat. Place shrimp in skillet
in a single layer; cook, without turning, until shrimp are pink on one
side, 2 to 3 minutes. Turn, and cook until shrimp are opaque, about 2
minutes. Transfer shrimp to a plate, and loosely cover with foil. Keep
skillet on stove with heat off.
Wipe
skillet clean with a paper towel. Add oil and remaining garlic to
skillet. Cook over medium-high heat until fragrant, about 30 seconds.
Add collard greens, a pinch of salt, and 2 tablespoons water. Cook,
stirring occasionally, until collard greens are bright green and
crisp-tender, 2 to 3 minutes.
Divide beans and collard greens among plates, and top each serving with shrimp.
Original Recipe Source: Martha Stewart
I spared you my poorly lit iphone shots, but should you want to see what our dish looked like check out twitter. XX
I spared you my poorly lit iphone shots, but should you want to see what our dish looked like check out twitter. XX