Cooking with cops shrimp

 

Sure, you’ve just finished working the graveyard shift, and you can barely hold your eyes open, but today’s the day the in-laws are coming over for your kid’s birthday party. No sleep for you. Not today.

So, march right on in there and get rid of that uniform, the gun belt, and those muddy shoes. What’d you do last night, anyway?

Oh, chased a serial killer through a swamp. Well, that’s nice. Hurry along, now. Everyone will be here soon, and they’ll all be asking for the salsa.

And wipe your feet before you step on the good carpet.

~ Between you and me, he’ll be asleep in two minutes. That’s why I’ve already pulled out his recipe card file. So do me a favor and grab a bowl and the ingredients—they’re all right there on the counter—and start mixing. Everyone will be here soon. I’ll get the chicken ready for the grill.

Oh, here’s a spare apron. You wouldn’t want to get anything on that dress… J.C. Penny?

Oh, Ann Taylor. I’ve been meaning to stop by there. But I’ve been a Sears and Roebuck person since I was this high.

What?

Yes, this is Karen’s recipe.

Yep, Karen Davisdon.

Uh huh, that salsa. He got it from her a couple of years ago at the VFW picnic.

I know. It’s sooo good.

Okay, here’s the recipe box. It’s filed under “S”.

Yes, it is really easy to make.

Listen, he’s snoring already.

I hope he took off his shoes before crawling onto the bed. That’s my good comforter, the one Aunt Geraldine made for me.

Honestly, that man…

TEXAS CAVIAR SALSA

1 can white shoe-peg corn

15 oz can black-eyed peas, drained and rinsed in cold water

4-5 small cans chopped black olives, drained (about 12 oz)

1 can (about 15 oz) garbonza beans

10 oz bottle chunky salsa, medium flavor

-or-

10 oz can Rotel tomatoes with chilies

8 oz bottle Kraft zesty Italian dressing

1 bunch green onions, chopped

2 Tbsp chopped cilantro

1 cup shelled edamame, optional (this wasn’t in the original recipe, but I love edamame)

Mix all ingredients together and chill overnight before serving with tortilla chips.

NOTE: I have always used the salsa instead of the Rotel tomatoes, so I don’t know how the recipe does with the Rotel.

ALTERNATE USE:  Boil chicken breasts in some herbs and then shred the chicken. Pour the salsa over it – it’s almost like a thick stew that way.

Enjoy!

 

*     *     *

*Today’s recipe comes to us from the kitchen of Southland fan Karen Davidson. Karen heads up the Southland chat, featuring many of the show’s stars who stop by to hang out with their fans. You can visit Karen on her Facebook page here.

Yes, that’s Southland star Michael Cudlitz snuggling up to Karen in the photo above.

 

  1. SZ
    SZ says:

    Shoe peg corn ? I had to look that up ! I too love edamame.
    We use so many olives we buy the super big can of chopped olives at Costco for six bucks. Super handy ;D