Soak dried shrimp in water for 30 minutes.
Preheat 3 inches of oil in a deep saucepan to 375 degrees F.
Rub the skins of the black-eyed peas. Drain the shrimp and place in food processor with the onion, peas, garlic, and cilantro. Drizzle in dende oil, to taste. Using a teaspoon, carefully drop the pea mixture into the oil, frying them until golden brown. Serve with the Molho de Caraje.
Put the first 4 ingredients in a food processor and puree lightly.
In a hot saute pan, cook this mixture for 3 minutes. Deglaze with lime juice, add parsley and season with salt, to taste.
Recipe courtesy of Aaron Sanchez