Cumin-dusted Shrimp With Black-eyed Peas and Collard Greens 


 

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Ingredients

1 Cup Dried Black-eyed Peas (6 Oz)
1 Small Onion Finely Chopped (about 1 Cup)
1 Each Celery Stalk, Cut Into 1/4-in. Dice
1 6 Oz Red Bell Pepper (diced 1/4 In)
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
2 Teaspoons Cider Vinegar
20 Large Shrimp (about 1 Lb) Peeled and Deveined
2 Teaspoons Oliver Oil
3/4 Pound Collard Greens, Stemmed and Cut Crosswise Into 1/2
Pinch Red Pepper Flakes


 

Instructions
 Cover black-eyed peas with cold water in medium bowl. Let soak 1 hour or overnight; drain.

Place black-eye peas, onion, celery, bell pepper, 1/3 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 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 plate, and loosely over with foil. Keep skillet on stove with heat off

Wipe skillet clean with 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.

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Yields: 4 Servings



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