Serves 6

36 Each (16-20 count) Shrimp, head-on
¾ Cup Black-Eyed Peas, cooked
¼ Cup Onion, diced
1 Tbsp Garlic, minced
1/8 Tspn Ground Ginger
Creole Seasoning, to taste
Salt and Black Pepper, to taste
Granulated Garlic, to taste
2 Each Large Eggs
¼ Cup Olive Oil
1 ¼ Cups Beer
Louisiana Hot Sauce, to taste
2 Cups Flour
1 Qt Vegetable Oil

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 pureed. Add flour and blend 1-2 minutes. Pour black-eyed pea batter into a ceramic bowl then set aside.

In a home-style electric fryer such as a FryDaddy® or a large cast iron pot, heat 3 inches of oil to 350° F according to manufacturer’s directions. Dip only shrimp tails 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.

**Tip: As seen on the show, this recipe pairs great with Grolsch beer!