This recipe takes the earthy, grounding flavor of black-eyed peas and brightens them with a surprising pantry ingredient: Bloody Mary mix.
The mix acts as a seasoned tomato broth, infusing the rice and vegetables with spices, celery salt, and a kick of heat without requiring a long list of individual spices. Paired with the smokiness of bacon and the sweetness of shrimp, it creates a dish that tastes like it has simmered all day, despite coming together in under an hour.
It is a variation of a low-country classic, thick and hearty, perfect for warming up a damp, chilly evening.
The Recipe
Yields: 6 to 8 servings | Prep time: 15 minutes | Cook time: 30 minutes
Ingredients
The Base
- 1/2 cup bacon, chopped (approx. 4-6 slices) or salt pork
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 medium green pepper, chopped
The Simmer
- 2 (16-ounce) cans black-eyed peas with jalapeño peppers, undrained
- 2/3 cup Bloody Mary mix
- 1/3 cup uncooked long-grain rice
The Finish
- 1 pound raw shrimp, peeled and deveined
Instructions
1. Render the Fat Place the chopped bacon (or salt pork) in a large, heavy skillet—cast iron is ideal here. Cook over medium heat until the meat is golden brown and has rendered its fat. This savory fat will form the foundation of the dish.
2. Sauté the Aromatics Add the minced garlic, chopped onion, and green pepper directly to the skillet with the bacon. Sauté them in the rendered fat until the vegetables are tender and fragrant, usually about 5 to 7 minutes.
3. The Simmer Stir in the undrained cans of black-eyed peas, the Bloody Mary mix, and the uncooked rice. The liquid from the peas and the tomato mix will cook the rice. Bring the mixture to a boil over medium heat. Once bubbling, cover the skillet tightly, reduce the heat to low, and let it simmer undisturbed for 20 minutes.
4. Steam the Shrimp Remove the lid. The rice should be mostly tender. Stir in the raw shrimp, burying them slightly in the hot mixture. Cover the skillet again and cook for an additional 5 minutes, or until the shrimp turn pink and opaque.
5. Serve Transfer to a serving platter or serve directly from the skillet for a rustic presentation.
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Spicy Shrimp & Black-Eyed Pea Skillet
This Spicy Shrimp & Black-Eyed Pea Skillet uses a pantry secret—Bloody Mary mix—to create a rich, instant tomato broth. Bacon, peppers, and rice simmer together before being topped with tender shrimp. An ad-free dinner recipe from Willowgold Farms.
Ingredients
The Base
The Simmer
The Finish
Instructions
Render the Fat
-
Place the chopped bacon (or salt pork) in a large, heavy skillet—cast iron is ideal here. Cook over medium heat until the meat is golden brown and has rendered its fat. This savory fat will form the foundation of the dish.
Sauté the Aromatics
-
Add the minced garlic, chopped onion, and green pepper directly to the skillet with the bacon. Sauté them in the rendered fat until the vegetables are tender and fragrant, usually about 5 to 7 minutes.
The Simmer
-
Stir in the undrained cans of black-eyed peas, the Bloody Mary mix, and the uncooked rice. The liquid from the peas and the tomato mix will cook the rice. Bring the mixture to a boil over medium heat. Once bubbling, cover the skillet tightly, reduce the heat to low, and let it simmer undisturbed for 20 minutes.
Steam the Shrimp
-
Remove the lid. The rice should be mostly tender. Stir in the raw shrimp, burying them slightly in the hot mixture. Cover the skillet again and cook for an additional 5 minutes, or until the shrimp turn pink and opaque.
Serve
-
Transfer to a serving platter or serve directly from the skillet for a rustic presentation.
