Black-Eyed Pea Battered Shrimp | Louisiana Kitchen & Culture

Ingredients

• 36 (16–20 count) shrimp, head-on
• 3/4 cup black-eyed peas, cooked
• 1/4 cup diced onion
• 1 tablespoon minced garlic
• 1/8 teaspoon ground ginger
• Creole seasoning to taste
• salt and black pepper to taste
• granulated garlic to taste
• 2 large eggs
• 1/4 cup olive oil
• 1 1/4 cups beer
• Louisiana hot sauce to taste
• 2 cups flour
• 1 quart vegetable oil