Shrimp and Black-Eyed Pea "Croquettes"

Shrimp and Black-Eyed Pea "Croquettes"
Photo by Mikkel Vang

Ingredients

  • 2/3 cup dried black-eyed peas
  • 2 large eggs
  • 1 ¼ teaspoons salt
  • 24 medium shrimp in shell (3/4 lb), peeled, leaving tail and first segment of shell intact, and deveined
  • 1 deep-fat thermometer
  • 6 cups vegetable oil
  • ½ cup fresh cilantro leaves
  • + 4 more ingredients
    • 3 bottled red malagueta peppers
    • lime wedges
    • 1 medium onion
    • 1 ½ cups panko (Japanese bread crumbs)

Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander. Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper. Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then tran...

View full recipe at Epicurious

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