Compliments of Chef John Folse

Ingredients

• 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

Method:

Peel shells from tail of shrimp, being careful not to remove head. De-vein 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 pureed. 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.