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Black-Eyed Pea Battered Shrimp




Source of Recipe


David


List of Ingredients




Black-Eyed Pea Battered Shrimp


36 (16 to 20-count) head-on shrimp,
peeled and deveined
3/4 cup black-eyed peas, cooked
1/4 cup onion, diced
1 tbsp garlic, minced
1/8 tsp ground ginger
2 tsps Creole seasoning
1 1/2 tsps black pepper
1/2 tsp salt
2 eggs
2 ounces vegetable oil
1 1/4 cups beer
2 cups all-purpose flour
Louisiana Gold Pepper Sauce to taste
1 quart vegetable oil

Recipe




In the bowl of a food processor, combine peas, onion, garlic, ginger, Creole seasoning, black pepper and salt. Blend 2-3 minutes on high speed or until peas are coarsely chopped.

Add eggs, vegetable oil and beer. Continue to blend until peas are puréed, approximately 1-2 minutes.

Add flour and blend once again for 1-2 additional minutes.

Pour the black-eyed pea batter into a ceramic bowl. When ready to fry, heat vegetable oil in a home-style Fry Daddy according to manufacturer's directions.



I recommend peeling the shells from the tail of the shrimp, taking care not to separate the tails from the head. When battering the shrimp, dip only the tail portion into the batter and the shrimp will have an elegant presentation.