Shrimp and Black-Eyed Pea "Croquettes"

One serving contains 568 calories, 5g of protein, and 60g of fat. If 67 cents per serving falls in your budget, Shrimp and Black-Eyed Pea "Croquettes" might be an excellent dairy free and pescatarian recipe to try. This recipe serves 24. A mixture of salt, coarse bread crumbs, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Soak peas in water to cover by 2 inches at least 8 hours and up to 1

Ingredients you will need

Water

Peas

Drain in a colander.

Equipment you will use

Colander

Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper.

Equipment you will use

Baking Sheet

Wax Paper

Oven

Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.

Ingredients you will need

Cilantro

Peppers

Onion

Peas

Salt

Equipment you will use

Food Processor

Bowl

Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.

Ingredients you will need

Shrimp

Salt

Equipment you will use

Baking Sheet

Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.

Ingredients you will need

Shrimp

Panko

Egg

Dip

Equipment you will use

Baking Sheet

Bowl

Line another baking sheet with paper towels.

Equipment you will use

Baking Sheet

Paper Towels

Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Baking Sheet

Kitchen Thermometer

Oven

Pot

Serve croquettes immediately.

*Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com).

**Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

Croquettes can be coated with pea mixture, egg, and panko (but not fried) 1 hour ahead and chilled, covered.

Ingredients you will need

Panko

Egg

Equipment

Ingredients

Servings:

113grams

2/3 cup dried black-eyed peas , picked over 355milliliters

panko** (Japanese bread crumbs) or plain coarse dry bread crumbs 2larges

eggs, lightly beaten 118milliliters

loosely packed fresh cilantro leaves 24servings

Accompaniment: lime wedges 1medium

onion, chopped 3

drained bottled red malagueta peppers 1teaspoons

salt 340grams

24 medium shrimp in shell , peeled, leaving tail and first segment of shell intact, and deveined 48fluid ounces

About 6 cups vegetable oil (48 fluid ounces)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.