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  • Writer's pictureSophie Zuckerman

Shrimp Panzanella with Black-Eyed Peas

If you're anything like me, you only find yourself eating black-eyed peas on New Year's Day, and then wonder to yourself on New Year's Day why you don't eat them more because they are delicious! For those unfamiliar with this tradition, in the Southern states, people eat black-eyed peas on New Year's Day for good luck and fortune for the coming year. Now, I hate to point fingers, but maybe a few folks out there forgot to eat their black-eyed peas last New Year's Day... So in anticipation of a much better 2021, can we all get on board with some black-eyed peas on your plate this New Year?

You can buy black-eyed peas dry, frozen or canned. I imagine you may find yourself a touch hungover on New Year's Day so let's cut to the chase and go with beans in a can.

Yield: 6 servings (great for leftovers throughout the week!)



  • 1/2 of a Hot House cucumber, unpeeled, seeded, diced

  • 2 red bell peppers, diced

  • 1 yellow bell pepper, diced

  • 1 cup of grape tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1/2 lb feta cheese, diced or crumbled

  • 1 cup of kalamata olives

  • 1/4 cup of fresh basil, julienned

  • 1 can of black-eyed peas, drained and washed

  • 1 small loaf of french or sourdough bread, cut into 1-inch cubes

  • 2 tablespoons of olive oil


  • 1 lb of raw shrimp, peeled and deveined

  • 1 tablespoon of Italian seasoning

  • 2 cloves of garlic, minced

  • 1/4 cup of dry white wine

  • 1 tablespoon of olive oil

  • Freshly squeezed juice of half a lemon


  • 2 cloves of garlic, minced

  • 1 teaspoon of dried oregano

  • 1/2 teaspoons of Dijon mustard

  • 1/4 cup of red wine vinegar

  • 1/2 cup of olive oil

  • Kosher salt

  • Pepper


1. For the salad, combine all of the ingredients except for the bread in a colander,

and season with salt and pepper, or Everything But the Bagel Seasoning. Set


2. Heat the olive oil in a large saute pan. Add the bread and cook over medium

heat, tossing frequently, until browned and crusty. Add more oil if needed, these

will be your croutons, so cook according to your taste preference. Personally, I

don't like a very crunchy crouton which is weird to most people.

3. Once the croutons are done, combine them with the rest of the salad ingredients.

4. Make your dressing by whisking all of the ingredients together and set aside.

5. Now it's time to make the shrimp. In a bowl, combine the shrimp, Italian

seasoning, and salt and pepper.

6. In a large skillet over medium heat, add your olive oil. Add garlic and saute until

fragrant. Add the white wine and bring to a boil until it is reduced by half. Add the

shrimp and saute until they just turn pink. Stir in the lemon juice and take the

skillet off the heat. Sprinkle the shrimp over the salad, add your dressing, and


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