garlicky shrimp and black eyed peas

By t1bishop

Ingredients

• FOR BLACK-EYED PEAS
• 4 bacon slices
• 4 scallions, chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 1/2 medium green bell pepper, chopped
• 2 large garlic cloves, finely chopped
• 2 Turkish bay leaves or 1 California
• 1 tsp dried thyme
• 1 fs tsp hot red-pepper flakes
• 2 (15-oz) cans black-eyed peas, rinsed
• and drained
• 1 % cups reduced-sodium chicken broth
• FOR SHRIMP
• 3 Tbsp extra-virgin olive oil
• 1 Ib large shrimp, peeled and deveined
• 3 large garlic cloves, finely chopped
• 1/2 cup dry white wine

Preparation

Step 1

MAKE BLACK-EYED PEAS: Cook bacon in a
12-inch heavy skillet over medium heat
until browned but not crisp. Transfer bacon to a plate, then tear into small pieces. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1fstsp salt, and 1,4tsp pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.

MAKE SHRIMP: Heat oil in skillet over
medium-high heat until it shimmers.
Season shrimp with 1,4tsp salt and 1/2tsp black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque'(shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.