Shrimp and Hoppin' John Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Hoppin' John always combines black-eyed peas and rice. Although eating it on New Year's Day is said to bring good luck, it's a beloved side dish year-round. Ingredients:
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 jalapeño 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 |
Directions:
1. Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Add shallots, celery, and bell pepper; sauté 7 minutes or until tender. Stir in black-eyed peas and next 8 ingredients. Remove from heat.
2. Combine lemon juice and oil; stir into shrimp mixture. Cover and chill several hours.
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