New This Month

Black-Eyed-Pea and Shrimp Salad

This salad is tossed with warm vinaigrette and given the peppery bite of fresh savory plucked from the garden.

  • Servings: 8

Source: Martha Stewart Living, March 2006


  • 1 1/2 cups dried black-eyed peas (9 ounces)
  • 3 bay leaves
  • 3 sprigs fresh savory plus 1 1/2 teaspoons coarsely chopped, plus sprigs for garnish
  • 2 medium carrots, peeled and halved crosswise
  • 4 garlic cloves, 2 crushed, 2 thinly sliced
  • Coarse salt
  • 1/2 cup extra-virgin olive oil
  • 24 large shrimp, peeled and deveined
  • 1/4 cup plus 1 teaspoon cider vinegar
  • Boston lettuce, for serving


  1. Put peas into a medium saucepan, and cover with water by 4 inches. Add bay leaves, savory sprigs, carrots, and crushed garlic. Bring to a boil. Reduce to a simmer. Cook, partially covered, 10 minutes. Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary). Drain. Discard bay leaves, savory sprigs, carrots, and garlic.

  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute. Add shrimp and 2 tablespoons water. Raise heat to medium-high. Cover, and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes. Add pea mixture, remaining 6 tablespoons oil, and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat. Serve warm over lettuce, garnished with savory sprigs.

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