Black Eyed Pea and Shrimp Salad

Submitted by Bren_in_L.R.

"From Martha Stewart Living Magazine March 2006."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 1⁄2 cups dried black-eyed peas (9 oz)
• 3 bay leaves
• 3 sprigs fresh savory (plus 1 1/2 teaspoons coarsely chopped, plus sprigs for garnish)
• 2 medium carrots, peeled and halved crosswise
• 4 garlic cloves (2 crushed, 2 thinly sliced)
• 1 teaspoon coarse salt
• 1⁄2 cup extra virgin olive oil
• 24 large shrimp, peeled and deveined
• 1⁄4 cup cider vinegar (plus 1 teaspoon)
• boston lettuce leaf, for serving

directions

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