GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS

By t1bishop

This Lowcountry-style dinner-shrimp with
saucy black-eyed peas and smoky
bacon is worthy of a glass of sweet tea. Doesn't really need the bacon if you prefer.

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 tsp hot red-pepper flakes
• 2 (15-oz) cans black-eyed peas, rinsed
• and drained
• 1 3/4 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, 1/2 tsp salt, and 1/4 tsp 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 1/4 tsp salt and 1/2 tsp 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.