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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).

Source: Martha Stewart Living, January 2004
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  • 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.

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