Best Cumin Dusted Shrimp With Black Eyed Peas And Collard Greens Recipes

Black-Eyed Peas image

Provided by Martha Stewart

Number Of Ingredients 6

Steps:

In a large bowl, soak beans overnight covered by at least 2 inches of water. Drain and rinse beans.
Place beans, ham hock, onions, garlic, salt, and bay leaves in a large pot and add water to pot just to cover beans. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are tender, 45 minutes to 1 hour.
Remove from heat. Transfer ham hock to a cutting board. When cool enough to handle, discard skin and bones, chop meat, and return meat to the pot. Serve beans directly from the pot using a slotted spoon.

Slow-Cooker Shrimp and Greens Stew image

Provided by Food Network Kitchen

Categories main-dish

Time 7h30m

Yield 4 servings

Number Of Ingredients 14

1 bunch collard greens, stemmed and chopped (about 8 cups)
1/2 bunch kale, stemmed and chopped (about 6 cups)
4 cups low-sodium chicken broth
2 tablespoons all-purpose flour
1 1/2 teaspoons Cajun seasoning
2/3 cup dried black-eyed peas, rinsed and picked over
2 stalks celery, sliced
2 scallions, thinly sliced, plus more for topping
2 links andouille sausage (about 6 ounces), sliced
1 slice thick-cut bacon
12 ounces medium shrimp, peeled and deveined
Kosher salt
Cooked white rice, for serving
Hot sauce and chopped fresh parsley, for topping

Steps:

Put the collard greens and kale in a large microwave-safe bowl and drizzle with 2 tablespoons water. Cover with plastic wrap and poke a hole in the top to vent. Microwave until the greens are just wilted, about 3 minutes.
Whisk the chicken broth, flour and Cajun seasoning in a 6- to 8-quart slow cooker. Add the black-eyed peas, celery, scallions, andouille and bacon. Top with the wilted greens and gently press to submerge the ingredients in the broth. Cover and cook on low until the black-eyed peas are tender, 7 hours.
Remove and discard the bacon. Lightly season the shrimp with salt and stir into the stew. Cover and continue to cook on low until the shrimp is cooked through, 3 to 5 minutes. Season with salt. Serve with rice and top with hot sauce, parsley and more scallions.

Garlicky Black-Pepper Shrimp and Black-Eyed Peas image

Provided by Paul Grimes

Yield Makes 6 servings

Number Of Ingredients 18

For black-eyed peas:
4 bacon slices
4 scallions, chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
1 or 1 California
1 teaspoon dried thyme
1/8 teaspoon hot red-pepper flakes
2 (15-ounces) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth
For shrimp:
3 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine

Steps:

Make black-eyed peas:
Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.
Make shrimp:
Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.