| Grilled Shrimp over Black-Eyed-Pea Cakes with Red Roasted-Pepper Vinaigrette |
From "All in Good Taste"
episode AGT-811 |
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Grilled Shrimp over Black-Eyed Pea Cakes with Red Roasted-Pepper Vinaigrette
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Ingredients for Grilled Shrimp: 1/2 cup peanut oil
1 clove garlic, minced
1 Tbs. fresh lemon juice
Salt and pepper to taste
24 large shrimp, peeled and cleaned
12 strips smoked bacon, cut in half Ingredients for Vinaigrette: 1 clove garlic
1 Tbs. fresh basil
1/2 medium roasted red pepper
1-1/4 cups peanut oil
1/2 cup red wine vinegar
1 Tbs. cold water
1 Tbs. brown sugar
Salt and pepper to taste Ingredients for Black-Eyed-Pea Cakes: 1 pound dry black-eyed peas, cooked and drained
1 medium onion, diced
1 clove garlic, minced
2 Tbs. butter
2 to 3 Tbs. flour
1 Tbs. fresh thyme, chopped
1 Tbs. fresh parsley, chopped
Salt and pepper to taste
1 egg yolk
1/4 cup peanut oil
Cayenne pepper to taste Preparation: First prepare vinaigrette: puree garlic, fresh basil and red pepper in a blender. Add the peanut oil, red wine vinegar, water, brown sugar, salt and pepper and blend until smooth. Store in refrigerator and shake before using. Next prepare the Black-Eyed-Pea Cakes. In a skillet, heat butter over medium-high heat and saute onion and garlic for 1 to 2 minutes. Add flour; season with thyme, parsley and cayenne pepper. Cook for 3 to 4 minutes, stirring constantly, and set aside. Puree half of the peas in a blender until nearly smooth; set aside. In a large bowl, mash the remainder of the peas on the sides of the bowl. Add the pureed peas, onion mixture, egg yolk, salt and pepper and mix well. Form cakes roughly with a spoon on a waxed-paper-lined plate; chill for 2 hours so the cakes can be formed better. Lightly flour the cakes and fry them in the peanut oil, approximately 3 to 4 minutes on each side. Now prepare the shrimp. Combine oil, lemon juice, salt and pepper and soak shrimp in this mixture. Wrap each shrimp with half a strip of bacon and grill about 3 to 4 minutes on each side. Drizzle a pool of Red Roasted-Pepper Vinaigrette onto a serving plate. Place a hot Black-Eyed-Pea Cake on top of the vinaigrette and arrange shrimp around the cake. Garnish with a sprig of fresh basil. Serve immediately. Books: The Africa Cookbook: Taste of a Continent
By Jessica B. Harris
ISBN: 0684802759
Simon & Schuster
1230 Ave. of the Americas
New York, NY 10020
Web site: www.simonsays.com Taste of Heritage: The New African-American Cuisine
By Joseph Randall and Toni Tipton-Martin
ISBN: 0028603826
Macmillan USA (1998)
201 West 103rd St.
Indianapolis, IN 46290-1097
Phone: 317-581-3500
Customer Service Phone: 800-858-7654 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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