Garlicky Black-Pepper Shrimp and Black-Eyed Peas

By Queenbee_47

Ingredients

• For the Black-eyed Peas:
• 4 Bacon slices
• 4 Scallions, chopped
• 1 medium Carrot, finely chopped
• 1 Celery rib, finely chopped
• 1/2 Green Bell Pepper, chopped
• 2 Garlic cloves, minced
• 2 Bay leaves
• 1 tsp. dried Thyme
• 1/8 tsp. Red-pepper flakes
• 2 (15oz)cans Black-eyed peas, rinsed and drained
• 1 3/4 cups Reduced-sodium Chicken broth
• For Shrimp:
• 3 Tblsp. Olive Oil
• 1 lb. 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 heavy skillet over medium heat until brown but no 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. black 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.

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 shrimp to black-eyed pea mixture and simmer (mixture will be juicy). Discard bay leaves and serve over cooked rice.