Shrimp and black-eyed pea etouffee
4 slices bacon, chopped
1 pound Spanish chorizo, thinly sliced
1 each, chopped: yellow onion, red bell pepper, celery rib
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2 cloves garlic, minced
2 cans (14 ounces each) black-eyed peas, drained
2 bottles (8 ounces each) clam juice
1 can (28 ounces) crushed tomatoes
1 teaspoon each: dried thyme leaves, smoked or regular paprika
1/2 teaspoon each: coarse salt, ground red pepper
Freshly ground black pepper
1 pound medium shrimp, peeled, deveined
1 pint grape tomatoes, halved
5 green onions, white and some green, thinly sliced
1/4 cup chopped flat-leaf parsley
Yield: 10 servings.
1. Cook bacon in a Dutch oven over medium-high heat, turning once, until crisp, about 4 minutes. Stir in sausage; cook, stirring, until sausage begins to brown. Transfer bacon and sausage to a paper towel. Add onion, bell pepper and celery to the Dutch oven; cook, stirring, until vegetables begin to soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.
2. Stir in the black-eyed peas, clam juice, crushed tomatoes, thyme, paprika, salt, red pepper and freshly ground black pepper to taste. Heat to a boil; lower heat to a simmer. Cover; cook 10 minutes. Stir in shrimp; cook, stirring, until shrimp turns pink, about 5 minutes. Stir in tomatoes and reserved bacon and sausage; cook, stirring, 1 minute. Stir in green onions and parsley.
Nutritional information per serving: 248 calories, 32 percent of calories from fat, 9 g fat, 3 g saturated fat, 86 mg cholesterol, 22 g carbohydrates, 21 g protein, 951 mg sodium, 5 g fiber.