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Categories:
bacon shallots celery yellow bell pepper black-eyed peas rice chile fresh basil parsley lemon zest salt freshly ground black pepper shrimp lemon juice olive oil
Viewed: 42 - Published at: 8 years agoIngredients
- 4 bacon slices, coarsely chopped
- 2 large shallots, finely chopped
- 2 celery ribs, finely chopped
- 1 yellow bell pepper, finely chopped
- 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
- 1 cup hot cooked rice
- 1 jalapeno chile, seeded and diced
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 pounds peeled cooked shrimp
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
Method
- Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Add shallots, celery, and bell pepper; saute 7 minutes or until tender. Stir in black-eyed peas and next 8 ingredients. Remove from heat.
- Combine lemon juice and oil; stir into shrimp mixture. Cover and chill several hours.
