Black-Eyed Pea-and-Seafood Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Unlike the canned version, fresh black-eyed peas are crunchy and packed with flavor. You can also substitute crowder, purple-hull, or pink-eye peas, or any other small, beanlike peas. Ingredients:
3 bacon slices |
3/4 cup finely chopped celery |
1/3 cup chopped green bell pepper |
1/3 cup chopped yellow bell pepper |
1/3 cup finely chopped green onions |
1/2 cup orange juice |
1/2 cup fresh lime juice |
1/4 teaspoon dry mustard |
1/4 teaspoon ground red pepper |
2 garlic cloves, crushed |
2 cups fresh or frozen black-eyed peas, cooked |
1/2 cup chopped tomato |
2 tablespoons chopped pickled pepperoncini peppers |
1 1/2 teaspoons spicy seasoning |
1 pound medium deveined peeled shrimp |
1/2 pound sea scallops |
1 teaspoon vegetable oil |
8 cups thinly sliced mustard greens or romaine lettuce |
Directions:
1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and sauté 1 minute; set aside.
2. Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.
3. Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and sauté 3 minutes. Spoon seafood into a bowl; cover and chill.
4. Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea mixture. Arrange one-fourth of seafood over each salad, and sprinkle each with 1 1/2 teaspoons bacon.
|
|