Shrimp and Hoppin' John Salad

Shrimp and Hoppin' John Salad
Photo by Jean Allsopp

Ingredients

  • 1 yellow bell pepper, finely chopped
  • 1 cup hot cooked rice
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
  • 2 celery ribs, finely chopped
  • 1 teaspoon freshly ground black pepper
  • 2 pounds peeled cooked shrimp
  • + 10 more ingredients
    • 1 jalapeño chile, seeded and diced
    • ½ cup olive oil
    • 4 bacon slices, coarsely chopped
    • ¼ cup chopped fresh basil
    • 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
    • ¼ cup fresh lemon juice
    • 1 teaspoon salt
    • 2 celery ribs, finely chopped
    • 2 large shallots, finely chopped
    • 1 teaspoon lemon zest

Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Add shallots, celery, and bell pepper; sauté 7 minutes or until tender. Stir in black-eyed peas and next 8 ingredients. Remove from heat. Combine lemon juice and oil; stir into shrimp mixture. Cover and chill several hours.

View full recipe at My Recipes

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