Thursday, December 18, 2014

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Recipe: Tabasco, Lemon and Butter Sauteed Shrimp with Kale and Black-eyed Peas

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16-20 large raw shrimp, shells removed and reserved (see procedure)

1 cup diced sweet onion (or regular onion)
1 large clove garlic, minced
1-2 tablespoons vegetable oil
6 loosely packed cups rough chopped kale (tough stems discarded before chopping)
1-1 1/2 cups shrimp broth (or more as needed)
one 15-ounce can black-eyed peas, well drained
3 tablespoons butter
juice of 1/2 lemon
Tabasco to taste
salt and pepper for seasoning peeled shrimp


Remove the shells from 16-20 large raw shrimp, add the shells to a small pot, cover with water and let them simmer along on the stove top for 10 minutes or so.

Add a splash of vegetable oil to another deep heavy bottomed pot and saute about 1 cup of thinly chopped sweet onion.

Once the onion is translucent add one large minced clove of garlic and cook that along for a minute and then add a big handful of chopped fresh kale leaves and strain about 1 cup of the shrimp broth into that.

Then add the rest of the kale leaves and stir that around.

Once the kale has wilted down, add one well drained 15-ounce can of black-eyed peas, and add another 1/2 cup broth and stir to combine.

You want the kale to be nice and soft but you don't want the pan to completely dry out at any point.

Let it cook along for 10 - 15 minutes and then add a little splash of vinegar and stir that in and take the pot off the heat.

Place a large, heavy bottomed nonstick pan on the stove and add a couple tablespoons of butter to that.

Then add the 16 salt-and-pepper-seasoned large raw peeled shrimp and cook those along until they're just about cooked through.

Then add another 1-2 tablespoons butter and squeeze the juice of 1/2 lemon into it and then add a little Tabasco to taste.

Serve cooked shrimp alongside the kale and black-eyed peas.


Feel free to add more butter to the shrimp pan to have more sauce to spoon over cooked shrimp or, if there is any shrimp broth left over, add a bit of that to the sauteed shrimp.

Substitute collard greens for kale if you like and cook as long as you like, adding more broth or water as needed. ClientIP:,, UserAgent: Mozilla/5.0 (compatible; Googlebot/2.1; + Profile: TWCSAMLSP