See more
Photo: Jean Allsopp Photo by: Photo: Jean Allsopp

Shrimp and Hoppin' John Salad

Hoppin' John always combines black-eyed peas and rice. Although eating it on New Year's Day is said to bring good luck, it's a beloved side dish year-round.

Coastal Living SEPTEMBER 2008

  • Yield: Makes 9 cups


  • 4 bacon slices, coarsely chopped
  • 2 large shallots, finely chopped
  • 2 celery ribs, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
  • 1 cup hot cooked rice
  • 1 jalapeño chile, seeded and diced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds peeled cooked shrimp
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil


Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Add shallots, celery, and bell pepper; sauté 7 minutes or until tender. Stir in black-eyed peas and next 8 ingredients. Remove from heat.

Combine lemon juice and oil; stir into shrimp mixture. Cover and chill several hours.


Go to Full Version of

Shrimp and Hoppin' John Salad Recipe