Black Eyed Pea and Shrimp Salad

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put peas into a medium saucepan and cover with water by 4 inches.
  • Add bay leaves, savory sprigs, carrots and crushed garlic. Bring to a boil. Reduce to a simmer.
  • Cook, partially covered, 10 minutes.
  • Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary). Drain.
  • Discard bay leaves, savory sprigs, carrots and garlic.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute.
  • Add shrimp and 2 tablespoons water. Raise heat to medium-high.
  • Cover and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes.
  • Add pea mixture, remaining 6 tablespoons oil and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat.
  • Serve warm over lettuce, garnished with savory sprigs.
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