Black-eyed Pea-battered Shrimp

Stirrin' It Up: Black-Eyed Pea-Battered Shrimp (April 7)

(Air Date: April 7, 2016. Source: Chef John Folse.)

Prep Time: 30 Minutes

Yields: 6 Servings


Shrimp are deep-fried every day in Louisiana, but the types of batter used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Dr. Robert Harrington, former dean of the Chef John Folse Culinary Institute at Nicholls State University.


36 (16–20 count) shrimp, head-on

¾ cup black-eyed peas, cooked

¼ cup diced onion

1 tbsp minced garlic

? tsp ground ginger

Creole seasoning to taste

salt and black pepper to taste

granulated garlic to taste

2 large eggs

¼ cup olive oil

1¼ 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. Devein shrimp then set aside. In the bowl of a food processor, combine black-eyed peas, onion, minced garlic, ginger, Creole seasoning, salt, pepper and granulated garlic. Blend on high speed 2–3 minutes or until peas are coarsely chopped. Add eggs, olive oil, beer and hot sauce. Blend 1–2 minutes or until puréed. Add flour and blend 1–2 additional minutes. Pour black-eyed pea batter into a ceramic bowl then set aside. In a home-style deep-fryer such as a FryDaddy® or a large cast iron pot, heat 3 inches oil to 350°F according to manufacturer's directions. Dip only shrimp tails into 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 on paper towels. Serve hot with your favorite dipping sauce.