Black-Eyed Pea Battered Shrimp

Main Course

Recipe courtesy of Chef John Folse

Serves 6

  • 36 (16–20 count) shrimp, head-on
  • 3/4 cup black-eyed peas, cooked
  • 1/4 cup diced onion
  • 1 tablespoon minced garlic
  • 1/8 teaspoon ground ginger
  • Creole seasoning to taste
  • salt and black pepper to taste
  • granulated garlic to taste
  • 2 large eggs
  • 1/4 cup olive oil
  • 1 1/4 cups beer
  • Louisiana hot sauce to taste
  • 2 cups flour
  • 1 quart vegetable oil

Note: Shrimp are deep-fried every day in Louisiana, but the batters 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 John Folse Culinary Institute at Nicholls State University.

Chef John Folse 



Peel shells from tail of shrimp, being careful not to remove head. Devein shrimp then set aside.

In 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 minutes. Pour black-eyed pea batter into a ceramic bowl then set aside.

In a large cast iron pot or a home-style electric fryer such as a FryDaddy®, heat 3 inches of oil to 350°F according to manufacturer’s directions. Dip shrimp bodies (not heads) 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.

Serve hot with your favorite dipping sauce.


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