Shrimp and Black-Eyed Pea "Croquettes" Recipe

Name: Shrimp and Black-Eyed Pea "Croquettes"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup dried black-eyed peas, picked over (1/4 pound); 1 medium onion, chopped; 1 medium onion, chopped; 3 drained bottled red malagueta bell peppers, sub piri piri and bell i think would work; 1 ¼ teaspoons salt; 24 medium shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (3/4 pound); 2 large eggs, lightly beaten; 1 ½ cups panko breadcrumbs (Japanese bread crumbs) or 1 ½ cups plain coarse dry breadcrumbs; about 6 cups vegetable oil (48 fl.oz. ); lime wedge, as accompaniment

Servings: persons

⅔ cup dried black-eyed peas, picked over (1/4 pound)
1 medium onion, chopped
1 medium onion, chopped
3 drained bottled red malagueta bell peppers, sub piri piri and bell i think would work
1 ¼ teaspoons salt
24 medium shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (3/4 pound)
2 large eggs, lightly beaten
1 ½ cups panko breadcrumbs (Japanese bread crumbs) or 1 ½ cups plain coarse dry breadcrumbs
about 6 cups vegetable oil (48 fl.oz. )
lime wedge, as accompaniment

1
Soak peas in water to cover by 2 inches at least 8 hours and up to 12.
2
Drain in a colander.
3
Put oven rack in middle position and preheat oven to 250F.
4
Line a baking sheet with wax paper.
5
Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.
6
Toss shrimp with remaining 1/4 teaspoon salt.
7
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.
8
Put eggs and panko in 2 separate shallow bowls.
9
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.
10
Coat remaining shrimp in same manner.
11
Line another baking sheet with paper towels.
12
Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350F on thermometer.
13
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.
14
Keep fried croquettes warm in oven while frying remainder, returning oil to 350F between batches.
15
Serve croquettes immediately.

752

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cup dried black-eyed peas, picked over (1/4 pound), 1 medium onion, chopped, 1 medium onion, chopped, 3 drained bottled red malagueta bell peppers, sub piri piri and bell i think would work, and more.

Yes, Shrimp and Black-Eyed Pea "Croquettes" falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Black-Eyed Pea "Croquettes"

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