Southern Shrimp and Black-Eyed Peas

Serves 2-3 | Finish in 35 minutes

A refreshing new take on an old Southern tradition.


2 Tbsp. oil
1 medium red pepper, finely chopped
2 15 oz. cans black-eyed peas or 1 lb cooked black-eyed peas
1/2 jalapeño pepper, finely chopped
1/2 cup raw rice or 1 cup cooked long grain rice
1 lb. shrimp, cooked and peeled
1 tsp. Litehouse® Instantly Fresh Garlic 
1 Tbsp. Litehouse® Instantly Fresh Spring Onion 
1 cup Litehouse® Salsa


In a large skillet or Dutch oven, heat oil and sauté red pepper; add Litehouse® Instantly Fresh Garlic and Spring Onion, jalapeño pepper, peas, Litehouse® Salsa and rice. Bring to a boil; reduce heat and cover. Simmer for 20 minutes or until rice is tender. Add shrimp; cover and cook for 5 minutes until shrimp are heated through. If there is not enough liquid in the mixture, add more Litehouse® Salsa to taste, or 1 cup tomato juice or bloody mary mix for the right consistency.

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