She won on cooking shows like Chopped and Beat Bobby Flay on the Food Network and now is working as a personal chef in New York. Palak Patel joined us on Good Day Atlanta this week to demonstrate how to cook a ten dollar easy and healthy meal. See recipe below.
SHRIMP & BLACK EYED-PEA SALAD
Using fresh herbs and spices this dish creates a vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp or cauliflower, and also as a dressing for the black-eyed pea and tomato salad. This traditional chimichurri recipe is made with aji molido, a sweet pepper powder similar to paprika, but slightly smokier.
SERVES 4
• 1 cup packed parsley leaves, finely chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons finely chopped oregano
• 2 small garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 1 tablespoon smoked paprika
• Kosher salt
• Freshly ground pepper
• 20 large shrimp, shelled and deveined
• 2 cups cooked or thawed frozen black-eyed peas
• 2 cups yellow cherry tomatoes, halved
• 2 cups baby kale or spinach
1. In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.
2. Preheat large skillet. Season the shrimp lightly with salt and pepper, sauté until just cooked through, 3 to 4 minutes. Transfer to a plate.
3. In a large bowl, toss the black-eyed peas with the tomatoes, kale and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.
