Best Sixth Engines Grilled Shrimp With Tasso Ham Black Eyed Peas And Sherry Butter Sauce Recipes

Shrimp and Black-Eyed Pea Etouffe image

Provided by EmilyStrikesAgain

Time 45m

Yield 10 serving(s)

Number Of Ingredients 18

4 slices bacon, chopped
1 lb spanish chorizo sausage, thinly sliced
1 yellow onion, chopped
1 red bell pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 (14 ounce) cans black-eyed peas, drained
2 (8 ounce) bottles clam juice
1 (28 ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 lb medium shrimp, peeled, deveined
1 pint grape tomatoes, halved
5 green onions, white and some green, thinly sliced
1/4 cup chopped flat leaf parsley

Steps:

Cook bacon in a Dutch oven over medium-high heat, turning once, until crisp, about 4 minutes. Stir in sausage; cook, stirring, until sausage begins to brown. Transfer bacon and sausage to a paper towel. Add onion, bell pepper and celery to the Dutch oven; cook, stirring, until vegetables begin to soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.
Stir in the black-eyed peas, clam juice, crushed tomatoes, thyme, paprika, salt, red pepper, and black pepper to taste. Heat to a boil; lower heat to a simmer. Cover; cook 10 minutes. Stir in shrimp; cook, stirring, until shrimp turns pink, about 5 minutes. Stir in tomatoes and reserved bacon and sausage; cook, stirring 1 minute. Stir in green onions and parsley.

Stewed Black-Eyed Peas with Country Ham image

Provided by Food Network

Categories side-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 quart low-sodium chicken stock
1 cup cold water
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons minced garlic
2 bay leaves
1 sprig fresh thyme
5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well

Steps:

In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.