Wednesday, September 23, 2009

Shrimp & Black-Eye Pea Salad

For the Shrimp:
1 pound frozen shrimp thawed, peeled & deveined
Old Bay Seasoning
1 lemon
1 tsp minced garlic
2 T. butter or margarine

Heat butter in a skillet on medium high heat. Add minced garlic and the juice of one lemon. Add shrimp to pan & sprinkle generously with Old Bay. Cook 2 minutes, then stir & flip shrimp. Sprinkle again with Old Bay. Cook an additional 2-3 minutes, or until shrimp is pink throughout. Be careful not to overcook the shrimp - it can become rubbery.

The Dressing:
1/4 cup olive oil
2 T balsamic vinegar
1 T water
1 T herbs de provence
1/2 teaspoon crushed red pepper flakes

Combine the above ingredients in a small food processor/chopper and mix until well blended. (A blender also works)

The Salad:
3 heads romaine lettuce, washed and chopped
1 bag mixed lettuces *spinach, red, spring mix, something really green & good for you, etc.
2 stalks celery, chopped
3 stalks green onions, chopped
1/4 cup chopped red onion
1 cup cherry tomatoes, sliced
1 (150z) can black-eye peas, rinsed and drained

In a large bowl (like the ones from restaurant supply companies work well) combine all the salad ingredients. Add the cooked shrimp and toss well. Just before serving, drizzle with dressing.

Serve with a crusty bread and viola!

Thanks to for the photo and for the recipe inspiration. I saw it in their July 2009 publication. I was inspired to try it and give it a twist! Also check out for info about the seasoning and more recipes. I swear by the stuff! I am also a huge believer in farmer's markets, farmers, buying locally and buying fresh. Since I've just moved to VA, I'm using this site to find out all about my local markets. I'm sure you can find resources close to you as well! Also Williams Sonoma has the best herbs de provence blend. Check out for a store near you...they may still have a catalog as well?

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