Now on to the real stars of this week’s box – the field peas.
You can use any southern pea in this recipe, but the cooking time will vary by variety and how mature the peas were when harvested. Our fresh pink-eye peas should cook pretty quickly.
Hands on: 20 minutes
Total time: 40 minutes
Serves: 4
Ingredients:
1 pound fresh shelled southern peas 1 teaspoon salt 1 pound large shrimp, peeled and deveined 4 teaspoons olive oil, divided 1 1/2 (one and a half) teaspoons cumin, divided 2 teaspoons fresh squeezed lemon juice Pinch of red-pepper flakes Salt and pepper 1/2 (one half) pound (about 4 cups) young arugula or spinach leaves
Preparation:
In a medium saucepan, add peas and salt and cover with cold water. Bring to a boil, then reduce heat, cover and cook until peas are fully tender, about 25 minutes.
While peas are cooking, toss shrimp with 2 teaspoons olive oil and 1 teaspoon cumin. Refrigerate until ready to cook.
When peas are tender, drain. In a medium bowl. toss peas with lemon juice, remaining olive oil, 1/2 (one half) teaspoon cumin and red-pepper flakes. Taste for seasoning. Add arugula or spinach leaves; toss to combine.
When ready to serve, heat grill pan or skillet over high heat. Add shrimp in a single layer and cook until shrimp are pink on one side, 2 to 3 minutes. Turn shrimp over, reduce heat and cook until shrimp are opaque, about 3 minutes more.
Stir shrimp into pea salad and serve.