Black-Eyed Pea Battered Shrimp
PREP TIME: 30 Minutes

Deep frying shrimp is an everyday occurrence in Louisiana. Often, however, the batters or dips used to flavor the shrimp are as varied as the cooks who prepare them. This recipe was created by Robert Harrington, Dean of the Chef John Folse Culinary Institute at Nicholls State University. I think it's an incredible combination.


  • 36 (16 to 20-count) head-on shrimp, peeled and de-veined
  • 3/4 cup black-eyed peas, cooked
  • 1/4 cup onion, diced
  • 1 tbsp garlic, minced
  • 1/8 tsp ground ginger
  • 2 tsps Creole seasoning
  • 1 1/2 tsps black pepper
  • 1/2 tsp salt
  • 2 eggs
  • 2 ounces vegetable oil
  • 1 1/4 cups beer
  • 2 cups all-purpose flour
  • Louisiana Gold Pepper Sauce to taste
  • 1 quart vegetable oil

I recommend peeling the shells from the tail of the shrimp, taking care not to separate the tails from the head. When battering the shrimp, dip only the tail portion into the batter and the shrimp will have an elegant presentation. In the bowl of a food processor, combine peas, onion, garlic, ginger, Creole seasoning, black pepper and salt. Blend 2-3 minutes on high speed or until peas are coarsely chopped. Add eggs, vegetable oil and beer. Continue to blend until peas are puréed, approximately 1-2 minutes. Add flour and blend once again for 1-2 additional minutes. Pour the black-eyed pea batter into a ceramic bowl. When ready to fry, heat vegetable oil in a home-style Fry Daddy according to manufacturer's directions. If a home-style fryer is not available, place 3 inches of vegetable oil in a large pot and heat to 350 degrees F. Dip the shrimp into the batter, allowing all excess to drain off. Gently place shrimp into the deep fryer and allow to cook until golden brown and partially floating.

NOTE: The fryer used in today's segment is a Bravetti (Platinum Pro) EP67, which can be ordered for approximately $100 from Chef's Ingenuity Smart Solutions (order no. 2721). Please call (888) 944-9888 for more information.


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