BLACK PEPPER SHRIMP w/BLACK EYED PEAS

By BobD

Ingredients

• 6 SERVINGS
• Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon.
• 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 teaspoon dried thyme
• 1/8 teaspoon 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 tablespoons extra-virgin olive oil
• 1 lb large shrimp, peeled and deveined
• 3 large garlic cloves, finely chopped
• 1/2 cup dry white wine

Details

Servings 6
Adapted from gourmet.com

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, 1/8 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.