STEWED BLACK-EYED PEAS WITH COUNTRY HAM
Provided by Food Network
Categories side-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.
DEATH-DEFYING STUFFED SHRIMP WITH TASSO HAM AND CRAB
Provided by Tyler Florence
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper. Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.
- Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.
20-MINUTE SHRIMP AND GRITS WITH PEAS AND BUTTER SAUCE
This super-easy twist on a Southern classic can be made in no time. Frozen corn instead of peas works nicely too!
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
- Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
- Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.
CUMIN-DUSTED SHRIMP WITH BLACK-EYED PEAS AND COLLARD GREENS
Our version of a Southern-style shrimp dish finds its flavor in low-fat places: shrimp tossed with cuminand thyme, black-eyed peas splashedwith vinegar, and collard greens brisklysauteed in olive oil (rather than boiledwith the customary pork fat).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 333 g, Cholesterol 172 g, Fat 5 g, Fiber 9 g, Protein 36 g, Sodium 863 g
GRILLED SHRIMP WITH BLACK-EYED PEAS AND CHIMICHURRI RECIPE - (4.5/5)
Provided by DreiFromBK
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes. Light a grill or preheat a grill pan. Season the shrimp lightly with salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate. In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.
GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Provided by Paul Grimes
Categories Garlic Quick & Easy Dinner Shrimp Pea White Wine Potluck Simmer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Make black-eyed peas:
- Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
- Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.
- Make shrimp:
- Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.
More about "sixth engines grilled shrimp with tasso ham black eyed peas and sherry butter sauce recipes"
SIXTH ENGINE'S GRILLED SHRIMP WITH TASSO HAM, BLACK …
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 4Total Time 172 hrs 40 mins
CAJUN TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP
From cookingchanneltv.cel30.sni.foodnetwork.com
BLACK-EYED PEA JAMBALAYA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
BLACK EYED PEAS RECIPE (WITH HAM) - SPEND WITH …
From spendwithpennies.com
SIXTH ENGINE'S GRILLED SHRIMP WITH TASSO HAM, BLACK EYED PEAS, …
From cookingchanneltv.cel02.sni.foodnetwork.com
SIXTH ENGINE MENù, WASHINGTON DC - DINNER | SLUURPY
From sluurpy.us
BLACK EYED PEAS WITH SHRIMP - MISS IN THE KITCHEN
From missinthekitchen.com
BLACK-EYED PEA : RECIPES : COOKING CHANNEL | COOKING CHANNEL
From cookingchanneltv.com
ROAD TRIP WITH G. GARVIN - COOKING CHANNEL
From cookingchanneltv.com
SIXTH ENGINE'S GRILLED SHRIMP WITH TASSO HAM, BLACK EYED PEAS, …
From recipes2share.forumotion.com
SIXTH ENGINE’S GRILLED SHRIMP WITH TASSO HAM, BLACK EYED PEAS, …
From recipenet.org
SIXTH ENGINE'S GRILLED SHRIMP WITH TASSO HAM, BLACK EYED PEAS, …
From foodnetwork.cel02.sni.foodnetwork.com
WASHINGTON, DC | ROAD TRIP WITH G. GARVIN | COOKING CHANNEL
From cookingchanneltv.com
SIXTH ENGINES GRILLED SHRIMP WITH TASSO HAM BLACK EYED PEAS …
From tfrecipes.com
SIXTH ENGINES GRILLED SHRIMP WITH TASSO HAM BLACK EYED PEAS …
From food-recipe.info
CAJUN TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love