Name: Shrimp and Black-Eyed Pea "Croquettes"
Cook time: 1 1/2 hr
Total time: 9 1/2 hr (includes soaking peas)
Yield: Makes 24 hors d'oeuvres
Ingredients: 2/3 cup dried black-eyed peas (1/4 pound), picked over; 1 medium onion, chopped; 1/2 cup loosely packed fresh cilantro leaves; 3 drained bottled red malagueta peppers*; 1 1/4 teaspoons salt; 24 medium shrimp in shell (3/4 pound), peeled, leaving tail and first segment of shell intact, and deveined; 2 large eggs, lightly beaten; 1 1/2 cups panko** (Japanese bread crumbs) or plain coarse dry bread crumbs; About 6 cups vegetable oil (48 fluid ounces); Accompaniment: lime wedges; a deep-fat thermometer

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Shrimp and Black-Eyed Pea "Croquettes"Mikkel Vang

If you substitute regular bread crumbs for the panko, the coating will be heavier and the texture denser. In this recipe, the peas are soaked but not precooked before grinding, much like in a falafel.

Cooks' note:

Croquettes can be coated with pea mixture, egg, and panko (but not fried) 1 hour ahead and chilled, covered.

Recipe notes

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