Shrimp and Black-Eyed Pea "Croquettes"

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“In this yummy recipe, you soak the peas but you don't cook them before grinding them. You can sub regular breadcrumbs instead of panko, it will be heavier. From Bon Appetit. I believe you can shallow fry rather than deep fry”
1hr 15mins
24 appetizers

Ingredients Nutrition

  • 23 cup dried black-eyed peas, picked over (1/4 pound)
  • 1 medium onion, chopped
  • 1 medium onion, chopped
  • 3 drained bottled red malagueta bell peppers, sub piri piri and bell i think would work
  • 1 14 teaspoons salt
  • 24 medium shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (3/4 pound)
  • 2 large eggs, lightly beaten
  • 1 12 cups panko breadcrumbs (Japanese bread crumbs) or 1 12 cups plain coarse dry breadcrumbs
  • about 6 cups vegetable oil (48 fl.oz. )
  • lime wedge, as accompaniment


  1. Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander.
  2. Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper.
  3. Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.
  4. Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.
  5. Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.
  6. Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.
  7. Serve croquettes immediately.

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