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

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GRILLED SHRIMP SALAD WITH BLACK EYED PEAS AND CITRUS-CHILE VINAIGRETTE



Grilled Shrimp Salad with Black Eyed Peas and Citrus-Chile Vinaigrette image

Provided by Tyler Florence

Categories     appetizer

Time 1h45m

Yield 6 to 10 servings

Number Of Ingredients 34

Extra-virgin olive oil
3 garlic cloves, smashed
1 fresh green chile, halved
1 pound dried black eyed peas
2 (4-ounce) smoked ham hocks
2 bay leaves
2 quarts water
Kosher salt and freshly ground black pepper
1 vine-ripe tomato, seeded and chopped
2 canned chipotle peppers in adobo, chopped
1 teaspoon sugar
1 orange, zested and juiced
1 lime, zested and juiced
1 lemon, zested and juiced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 pounds extra large shrimp, peeled and butterflied
2 tablespoons Ancho Chili Powder, recipe follows
1/2 lime, juiced
2 large handfuls fresh cilantro leaves, chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch green onions, white and green parts, chopped
3 vine-ripe tomatoes, chopped
1 jalapeno, thinly sliced
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar

Steps:

  • To prepare the black eyed peas: Place a 2-gallon stock pot over medium heat. Drizzle with 2 tablespoons of olive oil, and add the garlic and green chile, saute until soft, about 3 minutes. Add the black eyed peas, ham hocks, bay leaves, and water. Simmer for 45 minutes until the beans are tender, stirring when you think about it. Wait until halfway through cooking to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit so it can penetrate the inside. Drain the black eyed beans and shred the ham hocks; set them aside to cool.
  • To prepare the vinaigrette: Puree the tomato, chipotle, sugar, citrus juices, and zest in a blender until smooth. Pour in 1/4 cup of olive oil and puree again until emulsified and slightly thickened.
  • To prepare the shrimp: Put the butterflied shrimp in a glass bowl and add the ancho powder, lime juice, half of the cilantro, and a drizzle of olive oil; tossing to coat. Marinate for 15 minutes while heating up the grill. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the shrimp from sticking. Remove the shrimp from the marinade and season with salt and pepper. Lay the shrimp on the hot grill and cook 4 minutes on each side until charred and firm.
  • To serve: Combine the black eyed peas, shredded ham hock meat, green onions, tomatoes, jalapeno, and the remaining cilantro in a large salad bowl. Add the grilled shrimp and vinaigrette; toss the salad well to incorporate all the ingredients and season with salt and pepper.
  • This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.

GRILLED SHRIMP WITH BLACK-EYED PEAS AND CHIMICHURRI RECIPE - (4.5/5)



Grilled Shrimp with Black-Eyed Peas and Chimichurri Recipe - (4.5/5) image

Provided by DreiFromBK

Number Of Ingredients 12

1 cup packed parsley leaves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely chopped oregano
2 small garlic cloves, minced
1/4 teaspoon crushed red pepper
Kosher salt
Pepper
20 large shrimp, shelled and deveined
2 cups cooked or thawed frozen black-eyed peas
2 cups yellow cherry tomatoes, halved
2 cups baby arugula

Steps:

  • In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes. Light a grill or preheat a grill pan. Season the shrimp lightly with salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate. In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.

GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS



Garlicky Black-Pepper Shrimp and Black-Eyed Peas image

This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.

Provided by Paul Grimes

Categories     Garlic     Quick & Easy     Dinner     Shrimp     Pea     White Wine     Potluck     Simmer     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

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.

BLACK-EYED PEAS WITH HAM



Black-Eyed Peas with Ham image

Here's a regional favorite I grew to love after moving to the South. You'll never want black-eyed peas from a can again! Serve the dish as a side with grilled chicken...or make it your main course and round out the meal with greens and corn bread. -Tammie Merrill, Wake Forest, NC

Provided by Taste of Home

Categories     Side Dishes

Time 8h10m

Yield 10 servings.

Number Of Ingredients 8

1 package (16 ounces) dried black-eyed peas
1 cup cubed fully cooked ham
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons seasoned salt
1 teaspoon pepper
4 cups water
Thinly sliced green onions, optional

Steps:

  • Rinse and sort black-eyed peas; soak according to package directions. Drain and rinse peas, discarding liquid. Transfer peas to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 8-10 hours or until peas are tender. Serve with a slotted spoon. Sprinkle with green onions if desired.

Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 476mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

BLACK-EYED PEAS WITH HAM



Black-Eyed Peas with Ham image

Similar to hoppin' John, this is a great way to turn your New Year's black-eyed peas into a main dish.

Provided by Deb Newell

Time 10h45m

Yield 4

Number Of Ingredients 15

1 (16 ounce) package dried black-eyed peas
1 (8 ounce) bone-in ham steak
3 slices thick-cut bacon
1 medium onion, diced
3 stalks celery, thinly sliced
2 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 medium lemon, juiced
2 leaf (blank)s bay leaves
2 teaspoons Creole seasoning
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 ½ cups chicken broth, or as needed to cover
1 ½ cups warm cooked rice
3 stalks green onions, chopped

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  • Drain peas. Dice ham and reserve the bone.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
  • Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
  • Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
  • Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
  • Serve over warm rice with crumbled bacon and green onions sprinkled over top.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 96.9 g, Cholesterol 35.1 mg, Fat 7.3 g, Fiber 15.7 g, Protein 44.4 g, SaturatedFat 2.2 g, Sodium 1752.4 mg, Sugar 12.8 g

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