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Yield: Makes 9 cups
Ingredients
4 bacon slices, coarsely chopped
2 large shallots, finely chopped
2 celery ribs, finely chopped
1 yellow bell pepper, finely chopped
2 (15.8-ounce) cans black-eyed peas, rinsed and drained
1 cup hot cooked rice
1 jalapeño chile, seeded and diced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds peeled cooked shrimp
1/4 cup fresh lemon juice
1/2 cup olive oil
Preparation
Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Add shallots, celery, and bell pepper; sauté 7 minutes or until tender. Stir in black-eyed peas and next 8 ingredients. Remove from heat.
Combine lemon juice and oil; stir into shrimp mixture. Cover and chill several hours.
Ingredients
4 bacon slices, coarsely chopped
2 large shallots, finely chopped
2 celery ribs, finely chopped
1 yellow bell pepper, finely chopped
2 (15.8-ounce) cans black-eyed peas, rinsed and drained
1 cup hot cooked rice
1 jalapeño chile, seeded and diced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds peeled cooked shrimp
1/4 cup fresh lemon juice
1/2 cup olive oil
Preparation
Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Add shallots, celery, and bell pepper; sauté 7 minutes or until tender. Stir in black-eyed peas and next 8 ingredients. Remove from heat.
Combine lemon juice and oil; stir into shrimp mixture. Cover and chill several hours.
