Black Eyed Peas with Bacon, Shrimp & Pickled Veggies

Black Eyed Peas with Bacon, Shrimp & Pickled Veggies


  • 3/4 cups seasoned rice wine vinegar
  • 1/4 cup water
  • 1/2 red onion
  • 1 jalapeño
  • 4 slices thick-cut bacon
  • 1 head of kale, roughly chopped 1 can of black eyed peas
  • 1 lb shrimp
  • This Little Goat went to Thailand
  • 1/2 lime
  • 1/2 stick butter
  • Mint and cilantro, for garnish


Quick Pickles

  1. Combine seasoned rice vinegar and water in a medium saucepan and heat until it comes to a simmer.
  2. Thinly slice red onion and jalapeño and add to a bowl.
  3. Once the pickling liquid has come to a simmer, remove from heat and pour over the veggie mixture.
  4. Sprinkle and mix in Thailand spice.


  1. Preheat your air fryer to 375 F.
  2. Generously sprinkle on Thailand spice all over the bacon.
  3. Air fry bacon for 6 minutes. Conventional cooking method: In a large sauté pan, cooking bacon until crispy. Remove and save bacon fat in the pan
  4. Once cooked through, remove from air fryer and cut into 1/2 inch pieces.
  5. Set aside.

Black Eyed Peas

  1. Strain and drain your canned black eyed peas.
  2. Coat with oil and Thailand spice
  3. Air fry for 8 mins at 400 F. Conventional cooking method: In the same large sauté pan, cook the black eyed peas for 2 minutes until crispy. Remove black eyed peas and leave liquid in the pan
  4. Remove from air fryer and set aside.


  1. Season shrimp with Thailand spice.
  2. Add to air fryer with half a stick of butter and air fry for 7 minutes at 400 F. Conventional cooking method: In the same large sauté pan, cook shrimp in butter until pink and cooked through. Remove shrimp and save pan sauce for plating.
  3. Add cooked shrimp to kale.


  1. After cooking your components, there will be a rich "pan sauce" collected at the bottom of your air fryer (or sauté pan). Add pan sauce to a bowl and season with a pinch of salt, half a lime, and a tablespoon of the pickling liquid.
  2. Mix and pour over salad.
  3. Add pickled red onions and jalapeños to the salad and toss until mixed 4.Serve and top with crunchy beans and torn mint and cilantro. Enjoy!

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