Reviews (1) Add Rating & Review 26 Ratings 5 star values: 1 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 2 Martha Stewart Member Rating: Unrated 04/03/2010 Made this last nite. Think it would be more fresh tasting if you do the beans without the veggies, and then at the end sautee the veggies so they retain some crunch, then add it all together. Also, it needs a sauce, so maybe some kind of butter/lemon sauce with a dash of fish sauce for more flavor (the retained water from the boiled beans wasn't flavorful enough). Will try it this way next time.
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Gallery Cumin-Dusted Shrimp with Black-Eyed Peas and Collard Greens Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 cup (6 ounces) dried black-eyed peas 1 small onion (about 1 cup), finely chopped 1 stalk celery, cut into 1/4-inch dice 1 (about 6 ounces) red bell pepper, cut into 1/4-inch dice 3 cloves garlic, minced 1 bay leaf 1 1/2 teaspoons dried thyme 1 1/2 teaspoons ground cumin 1 1/4 teaspoons coarse salt, plus a pinch Pinch of red-pepper flakes 2 teaspoons cider vinegar 20 large shrimp (about 1 pound), peeled and deveined Vegetable-oil cooking spray 2 teaspoons olive oil 3/4 pound (about 6 cups) collard greens, stemmed and cut crosswise into 1/2-inch strips
Gallery Cumin-Dusted Shrimp with Black-Eyed Peas and Collard Greens
Recipe Summary Servings: 4
Gallery
Cumin-Dusted Shrimp with Black-Eyed Peas and Collard Greens
Cumin-Dusted Shrimp with Black-Eyed Peas and Collard Greens
Cumin-Dusted Shrimp with Black-Eyed Peas and Collard Greens
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 cup (6 ounces) dried black-eyed peas 1 small onion (about 1 cup), finely chopped 1 stalk celery, cut into 1/4-inch dice 1 (about 6 ounces) red bell pepper, cut into 1/4-inch dice 3 cloves garlic, minced 1 bay leaf 1 1/2 teaspoons dried thyme 1 1/2 teaspoons ground cumin 1 1/4 teaspoons coarse salt, plus a pinch Pinch of red-pepper flakes 2 teaspoons cider vinegar 20 large shrimp (about 1 pound), peeled and deveined Vegetable-oil cooking spray 2 teaspoons olive oil 3/4 pound (about 6 cups) collard greens, stemmed and cut crosswise into 1/2-inch strips
Directions
Cover black-eyed peas with cold water in a medium bowl. Let soak 1 hour or overnight; drain.
Place black-eyed peas, onion, celery, bell pepper, one-third of garlic, bay leaf, 1 teaspoon thyme, and 1 1/2 quarts cold water in a medium saucepan. Bring to a boil; reduce heat to medium, and cook until beans are soft, about 40 minutes. Drain in a colander over a bowl; reserve 1/4 cup cooking liquid. Discard bay leaf.
Transfer beans to a medium bowl. Stir in 1/2 teaspoon cumin, 1 teaspoon salt, and red-pepper flakes. Stir in vinegar and reserved liquid. Cover to keep warm.
Toss shrimp with remaining 1/2 teaspoon thyme, 1 teaspoon cumin, and 1/4 teaspoon salt in a medium bowl. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Place shrimp in skillet in a single layer; cook, without turning, until shrimp are pink on one side, 2 to 3 minutes. Turn, and cook until shrimp are opaque, about 2 minutes. Transfer shrimp to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
Wipe skillet clean with a paper towel. Add oil and remaining garlic to skillet. Cook over medium-high heat until fragrant, about 30 seconds. Add collard greens, a pinch of salt, and 2 tablespoons water. Cook, stirring occasionally, until collard greens are bright green and crisp-tender, 2 to 3 minutes.
Divide beans and collard greens among four plates, and top each serving with 5 shrimp.
Reviews (1)
Add Rating & Review 26 Ratings 5 star values: 1 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 04/03/2010 Made this last nite. Think it would be more fresh tasting if you do the beans without the veggies, and then at the end sautee the veggies so they retain some crunch, then add it all together. Also, it needs a sauce, so maybe some kind of butter/lemon sauce with a dash of fish sauce for more flavor (the retained water from the boiled beans wasn't flavorful enough). Will try it this way next time.
Reviews (1)
Add Rating & Review 26 Ratings 5 star values: 1 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 2
Add Rating & Review
26 Ratings 5 star values: 1 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 2
26 Ratings 5 star values: 1 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 2
26 Ratings 5 star values: 1 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 2
5 star values: 1 4 star values: 4 3 star values: 13 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 04/03/2010 Made this last nite. Think it would be more fresh tasting if you do the beans without the veggies, and then at the end sautee the veggies so they retain some crunch, then add it all together. Also, it needs a sauce, so maybe some kind of butter/lemon sauce with a dash of fish sauce for more flavor (the retained water from the boiled beans wasn't flavorful enough). Will try it this way next time.Martha Stewart Member
Rating: Unrated 04/03/2010
Made this last nite. Think it would be more fresh tasting if you do the beans without the veggies, and then at the end sautee the veggies so they retain some crunch, then add it all together. Also, it needs a sauce, so maybe some kind of butter/lemon sauce with a dash of fish sauce for more flavor (the retained water from the boiled beans wasn’t flavorful enough). Will try it this way next time.
Rating: Unrated
All Reviews for Cumin-Dusted Shrimp with Black-Eyed Peas and Collard Greens
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cumin-Dusted Shrimp with Black-Eyed Peas and Collard Greens
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
