- Kitchen Knife: For chopping and preparing ingredients
- Cutting Board: To safely chop ingredients using the knife
- Mixing Bowls: Various sizes for mixing, combining, and portioning ingredients
- Food Processor: For efficiently grinding black-eyed peas or blending mixture
- Measuring Cups and Spoons: Accurate measurement of ingredients
- Shrimp Tongs: Useful for handling shrimp during the cooking process
- Deep Fryer or Deep Pan with Oil: For frying croquettes
- Slotted Spoon: To remove croquettes from oil and drain excess fat
- Baking Sheet: If baking or broiling the croquettes instead of deep-frying them
- Cooling Rack: For allowing fried croquettes to cool down after cooking
- Paper Towels: For blotting excess oil off the finished croquettes
2/3 cup dried black-eyed peas (1/4 pound), picked over
1 medium onion, chopped
1/2 cup loosely packed fresh cilantro leaves
3 drained bottled red malagueta peppers*
1 1/4 teaspoons salt
24 medium shrimp in shell (3/4 pound), peeled, leaving tail and first segment of shell intact, and deveined
2 large eggs, lightly beaten
1 1/2 cups panko** (Japanese bread crumbs) or plain coarse dry bread crumbs
About 6 cups vegetable oil (48 fluid ounces)
Accompaniment: lime wedges
a deep-fat thermometer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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