Shrimp Croquettes With Creamed Green Peas Recipes

SHRIMP AND BLACK-EYED PEA "CROQUETTES"

Steps:

• 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 transfer to a bowl.
• Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.
• Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.
• Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.
• Serve croquettes immediately.
• *Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com).
• **Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

CREAMED GREEN PEAS

Steps:

• Boil water in a medium sauce pan, and add peas, allowing to cook about 5 minutes Drain peas, and saute with butter and sugar until peas are good and tender (about 10 minutes).
• In a small mixing bowl, mix cream together with flour until smooth.
• Add to peas along with salt, pepper, nutmeg, and parsley.
• Allow this all to simmer about 5 minutes before serving.

GARLIC SHRIMP WITH PEAS

Steps:

• Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
• Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
• Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
• Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.