BLACK-EYED PEA BATTERED SHRIMP

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Robert Harrington, former dean of the Chef John Folse Culinary Institute at Nicholls State University.

Ingredients:
36 (16–20 count) shrimp, head-on
¾ cup black-eyed peas, cooked
¼ cup diced onions
1 tbsp minced garlic
⅛ tsp ground ginger
Creole seasoning to taste
salt and black pepper to taste
granulated garlic to taste
2 eggs
2 ounces vegetable oil
1¼ cups beer
2 cups flour
1 quart vegetable oil

Method:
Peel shells from tail of shrimp, being careful not to remove head. Devein shrimp then set aside. In a food processor, combine peas, onions, minced garlic, ginger, Creole seasoning, salt, pepper and granulated garlic. Blend on high speed 2–3 minutes or until peas are coarsely chopped. Add eggs, 2 ounces oil and beer. Blend 1–2 minutes or until peas are puréed. Add flour and blend 1–2 minutes. Pour black-eyed pea batter into a ceramic bowl. In a home-style deep fryer such as a FryDaddy, heat 1 quart vegetable oil according to manufacturer's directions. If a deep fryer is not available, place 3 inches of oil in a large pot and heat to 350°F. Dip only tail portion of the shrimp into batter and allow all excess to drain. Gently place shrimp into deep fryer and allow to cook until golden brown and partially floating.