Grilled Shrimp Salad with Black Eyed Peas and Citrus-Chile Vinaigrette (Tyler Florence) Recipe

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Grilled Shrimp Salad with Black Eyed Peas and Citrus-Chile Vinaigrette (Tyler Florence)
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Ingredients:

Directions:

  1. To prepare the black eyed peas: Place a 2-gallon stock pot over medium heat. Drizzle with 2 tablespoons of olive oil, and add the garlic and green chile, saute until soft, about 3 minutes. Add the black eyed peas, ham hocks, bay leaves, and water. Simmer for 45 minutes until the beans are tender, stirring when you think about it. Wait until halfway through cooking to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit so it can penetrate the inside. Drain the black eyed beans and shred the ham hocks; set them aside to cool.
  2. To prepare the vinaigrette: Puree the tomato, chipotle, sugar, citrus juices, and zest in a blender until smooth. Pour in 1/4 cup of olive oil and puree again until emulsified and slightly thickened.
  3. To prepare the shrimp: Put the butterflied shrimp in a glass bowl and add the ancho powder, lime juice, half of the cilantro, and a drizzle of olive oil; tossing to coat. Marinate for 15 minutes while heating up the grill. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the shrimp from sticking. Remove the shrimp from the marinade and season with salt and pepper. Lay the shrimp on the hot grill and cook 4 minutes on each side until charred and firm.
  4. To serve: Combine the black eyed peas, shredded ham hock meat, green onions, tomatoes, jalapeno, and the remaining cilantro in a large salad bowl. Add the grilled shrimp and vinaigrette; toss the salad well to incorporate all the ingredients and season with salt and pepper.
  5. Ancho Chili Powder:
  6. 3 ancho chiles, seeded and hand-torn into pieces
  7. 2 tablespoons chili powder
  8. 2 tablespoons ground coriander
  9. 1 tablespoon ground cumin
  10. 1 tablespoon sweet paprika
  11. 1 tablespoon dried oregano
  12. 1 tablespoon garlic powder
  13. 1/4 teaspoon ground cinnamon
  14. 1 teaspoon sugar
  15. This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
  16. Yield: about 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 823.3 Kcal (3447 kJ)
Calories from fat 425.03 Kcal
% Daily Value*
Total Fat 47.23g 73%
Cholesterol 142.59mg 48%
Sodium 2651.31mg 110%
Potassium 276.55mg 6%
Total Carbs 70.32g 23%
Sugars 3.25g 13%
Dietary Fiber 3.7g 15%
Protein 21.51g 43%
Vitamin C 25.3mg 42%
Iron 2.7mg 15%
Calcium 120.8mg 12%
Amount Per 100 g
Calories 119.75 Kcal (501 kJ)
Calories from fat 61.82 Kcal
% Daily Value*
Total Fat 6.87g 73%
Cholesterol 20.74mg 48%
Sodium 385.62mg 110%
Potassium 40.22mg 6%
Total Carbs 10.23g 23%
Sugars 0.47g 13%
Dietary Fiber 0.54g 15%
Protein 3.13g 43%
Vitamin C 3.7mg 42%
Iron 0.4mg 15%
Calcium 17.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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