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
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.
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.