Garlicky Black Pepper Shrimp & Black-Eyed Peas
By J9Rose
Ingredients
- FOR BLACK-EYED PEAS
- • 4 turkey 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 bay leaves
- • 1 teaspoon dried thyme
- • 1/8 teaspoon hot red-pepper flakes (opt)
- • 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 & deveined
- • 3 large garlic cloves, finely chopped
- • 1/2 cup dry white wine
Details
Servings 6
Preparation
Step 1
MAKE BLACK-EYED PEAS:
1. 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.
2. 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.
3. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.
MAKE SHRIMP:
1. Heat oil in skillet over medium-high heat until it shimmers.
2. Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper.
3. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes.
4. Add wine and bring to a boil, then briskly simmer 2 minutes.
5. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy).
6. Discard bay leaves.
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