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Cumin-Dusted Shrimp with Black-Eyed Peas and Collard Greens


Our version of a Southern-style shrimp dish finds its flavor in low-fat places: shrimp tossed with cumin and thyme, black-eyed peas splashed with vinegar, and collard greens briskly sauteed in olive oil (rather than boiled with the customary pork fat).

  • Servings: 4
  • Yield:

Source: Martha Stewart Living, January 2004


  • 1 cup (6 ounces) dried black-eyed peas
  • 1 small onion (about 1 cup), finely chopped
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 (about 6 ounces) red bell pepper, cut into 1/4-inch dice
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons coarse salt, plus a pinch
  • Pinch of red-pepper flakes
  • 2 teaspoons cider vinegar
  • 20 large shrimp (about 1 pound), peeled and deveined
  • Vegetable-oil cooking spray
  • 2 teaspoons olive oil
  • 3/4 pound (about 6 cups) collard greens, stemmed and cut crosswise into 1/2-inch strips


  1. Cover black-eyed peas with cold water in a medium bowl. Let soak 1 hour or overnight; drain.

  2. Place black-eyed peas, onion, celery, bell pepper, one-third of garlic, bay leaf, 1 teaspoon thyme, and 1 1/2 quarts cold water in a medium saucepan. Bring to a boil; reduce heat to medium, and cook until beans are soft, about 40 minutes. Drain in a colander over a bowl; reserve 1/4 cup cooking liquid. Discard bay leaf.

  3. Transfer beans to a medium bowl. Stir in 1/2 teaspoon cumin, 1 teaspoon salt, and red-pepper flakes. Stir in vinegar and reserved liquid. Cover to keep warm.

  4. Toss shrimp with remaining 1/2 teaspoon thyme, 1 teaspoon cumin, and 1/4 teaspoon salt in a medium bowl. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Place shrimp in skillet in a single layer; cook, without turning, until shrimp are pink on one side, 2 to 3 minutes. Turn, and cook until shrimp are opaque, about 2 minutes. Transfer shrimp to a plate, and loosely cover with foil. Keep skillet on stove with heat off.

  5. Wipe skillet clean with a paper towel. Add oil and remaining garlic to skillet. Cook over medium-high heat until fragrant, about 30 seconds. Add collard greens, a pinch of salt, and 2 tablespoons water. Cook, stirring occasionally, until collard greens are bright green and crisp-tender, 2 to 3 minutes.

  6. Divide beans and collard greens among four plates, and top each serving with 5 shrimp.

Reviews Add a comment

  • dana_vanhove
    3 APR, 2010
    Made this last nite. Think it would be more fresh tasting if you do the beans without the veggies, and then at the end sautee the veggies so they retain some crunch, then add it all together. Also, it needs a sauce, so maybe some kind of butter/lemon sauce with a dash of fish sauce for more flavor (the retained water from the boiled beans wasn't flavorful enough). Will try it this way next time.