Makes 20 pieces
Soak the black-eyed peas for 6 to 8 hours or overnight. Drain, then cover with fresh water. Rub the peas vigorously between your hands to remove the skins. Skim off the skins and discard. Cover the peas with hot water and soak until all remaining skins can be removed. In a saucepan, cover the dried shrimp with water. Bring to a boil and boil for 1 minute. Drain and rinse in cold water. Dry the shrimp on paper towels then fry in a small amount of olive oil until crisp. Chop the shrimp coarsely. Add the onion, black-eyed peas and shrimp to a food processor and process to a thick paste. Add seasonings. Move paste between two spoons to form an oval shape (like a French quenelle). Fry in hot oil until golden. Drain on paper towel and serve while hot.