Black-Eyed Pea Salad
Black-eyed peas are the main ingredient in many Bahian dishes, including acaraje, a fritter; refogado, an aromatic sauce made with cilantro; and salads like this one, which author Presilla based on a local recipe.
- 1 1⁄2 cups unpeeled dried shrimp
- 1 lb. dried black-eyed peas, rinsed well
- 2 yellow onions (1 halved, 1 finely chopped)
- 3⁄4 cup chopped flat-leaf parsley leaves
- 10 Tbsp. extra-virgin olive oil
- 3⁄4 cup fresh lime juice
- 3 Tbsp. chopped cilantro leaves
- 2 ripe tomatoes, chopped
- 1 green bell pepper, seeded and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 10 medium head-on, shell-on fresh shrimp
- 2 cloves garlic, finely chopped
- Put dried shrimp into a bowl and cover with boiling water; set aside, covered, to let soak until soft, 2–3 hours. Drain; set aside. Meanwhile, put black-eyed peas and halved onion into a pot; cover with water and bring to a boil. Reduce heat to medium-low; simmer, covered, until tender, about 11⁄2 hours. Drain and transfer to a bowl; let cool. Add rehydrated shrimp, remaining onions, 1⁄2 cup parsley, 1⁄2 cup oil, 11 tbsp. lime juice, 2 tbsp. cilantro, tomatoes, peppers, and salt and pepper to peas; stir well and set salad aside.
- Toss together remaining parsley, lime juice, and cilantro with fresh shrimp, garlic, salt, and pepper in a bowl; set aside to let marinate for 10 minutes. Heat remaining oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until just cooked through, 2–3 minutes. Top salad with shrimp and serve promptly.