This recipe comes to us courtesy of Louisiana Cookin’ Magazine.
- 36 (16–20 count) Louisiana shrimp, head-on
- 3/4 cup black-eyed peas, cooked
- 1/4 cup diced onion
- 1 tablespoon minced garlic
- 1/8 teaspoon ground ginger
- Creole seasoning, to taste
- salt and freshly ground black pepper, to taste
- granulated garlic, to taste
- 2 large eggs
- 1/4 cup olive oil
- 1 1/4 cups beer
- Louisiana hot sauce, to taste
- 2 cups flour
- 1 quart vegetable oil
Peel shells from tail of shrimp, being careful not to remove head or tail. De-vein shrimp and set aside.
In a food processor, combine black-eyed peas, onion, minced garlic, ginger, Creole seasoning, salt, pepper, and granulated garlic.
Blend on high speed 2 to 3 minutes or until peas are coarsely chopped.
Add eggs, olive oil, beer, and hot sauce. Blend 1 to 2 minutes or until puréed.
Add flour and blend 1 to 2 minutes.
Pour black-eyed pea batter into a ceramic bowl and set aside.
In a large cast iron pot or a home-style electric fryer, heat 3 inches of oil to 350°F.
Dip only all but the shrimp heads into batter (hold the shrimp heads with tongs and dip the body into the batter) and allow all excess to drain.
Gently place shrimp into deep-fryer and cook until golden brown and partially floating. Remove from oil and drain.
Serve hot with your favorite dipping sauce.
