Cumin Dusted Shrimp With Black Eyed Peas And Collard Greens Recipes

SLOW-COOKER SHRIMP AND GREENS STEW

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.

FABULOUS GRILLED CUMIN SHRIMP

Steps:

• Preheat broiler.
• Melt butter in saucepan.
• Stir in the turmeric, cumin, coriander, salt and lemon juice.
• Arrange shrimp in single layer in a shallow broiling pan (don't use flat sheet as the butter will overflow the side.) Spread the butter mixture over the shrimp.
• Broil until the shrimp are glazed and golden brown, about 8 minutes.
• Skewer with toothpicks and serve immediately.

GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS

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.