Grilled Shrimp Salad with Black Eyed Peas and Citrus-Chile Vinaigrette

Name: Grilled Shrimp Salad with Black Eyed Peas and Citrus-Chile Vinaigrette
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 ancho chiles, seeded and hand-torn into pieces; 2 bay leaves; 454 grams dried black eyed peas; 2 canned chipotle peppers in adobo, chopped; 2 Tbsps chili powder; 2 large handfuls fresh cilantro leaves, chopped; 3 garlic cloves, smashed; 1 Tbsp garlic powder; 1 fresh green chile, halved; 1 bunch green onions, white and green parts, chopped; 0 teaspoons ground cinnamon; 2 Tbsps ground coriander; 1 Tbsp ground cumin; 1 jalapeno, thinly sliced; 1 lime, juiced; 10 servings Kosher salt and freshly ground black pepper; 1 lemon, zested and juiced; 1 lime, zested and juiced; 10 servings Extra-virgin olive oil; 1 orange, zested and juiced; 1 Tbsp dried oregano; 1 kilograms shrimp, peeled and butterflied; 227 grams smoked ham hocks; 1 teaspoon sugar; 1 Tbsp sweet paprika; 1 vine-ripe tomato, seeded and chopped; 3 vine-ripe tomatoes, chopped; 2 liters water

Grilled Shrimp Salad with Black Eyed Peas and Citrus-Chile Vinaigrette might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free and dairy free recipe has 685 calories, 39g of protein, and 49g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. A mixture of juice of lime, paprika, vine-ripe tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Place a 2-gallon stock pot over medium heat.

Ingredients you will need

Stock

Equipment you will use

Pot

Drizzle with 2 tablespoons of olive oil, and add the garlic and green chile, saute until soft, about 3 minutes.

Ingredients you will need

Green Chili Pepper

Olive Oil

Garlic

Add the black eyed peas, ham hocks, bay leaves, and water. Simmer for 45 minutes until the beans are tender, stirring when you think about it. Wait until halfway through cooking to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit so it can penetrate the inside.

Ingredients you will need

Blackeyed Peas

Salt And Pepper

Bay Leaves

Ham Hock

Seasoning

Beans

Water

Drain the black eyed beans and shred the ham hocks; set them aside to cool.

Ingredients you will need

Blackeyed Peas

Ham Hock

To prepare the vinaigrette: Puree the tomato, chipotle, sugar, citrus juices, and zest in a blender until smooth.

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Vinaigrette

Chipotle Chiles

Tomato

Sugar

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Blender

Pour in 1/4 cup of olive oil and puree again until emulsified and slightly thickened.

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Olive Oil

Put the butterflied shrimp in a glass bowl and add the ancho powder, lime juice, half of the cilantro, and a drizzle of olive oil; tossing to coat. Marinate for 15 minutes while heating up the grill.

Ingredients you will need

Lime Juice

Olive Oil

Cilantro

Shrimp

Equipment you will use

Grill

Bowl

Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot.

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Grill Pan

Brush the grates with oil to keep the shrimp from sticking.

Ingredients you will need

Shrimp

Cooking Oil

Remove the shrimp from the marinade and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

Shrimp

Lay the shrimp on the hot grill and cook 4 minutes on each side until charred and firm.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Combine the black eyed peas, shredded ham hock meat, green onions, tomatoes, jalapeno, and the remaining cilantro in a large salad bowl.

Ingredients you will need

Blackeyed Peas

Green Onions

Cilantro

Ham Hock

Jalapeno Pepper

Tomato

Meat

Equipment you will use

Bowl

Add the grilled shrimp and vinaigrette; toss the salad well to incorporate all the ingredients and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Grilled Shrimp

Vinaigrette

This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.

Ingredients you will need

Chili Powder

Ancho Chili Pepper

Steak

Chili Pepper

Toast

Dry Seasoning Rub

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Frying Pan

Put the chiles in a mini food processor and pulse to a powder.

Ingredients you will need

Chili Pepper

Equipment you will use

Food Processor

Add the remaining ingredients and buzz again to combine.

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.