Garlicky black-pepper shrimp and black-eyed peas

By Lonnie

Ingredients

• FOR Black-eyed Peas:
• 4 bacon slices
• 4 scallions, chopped
• 1 med carrot, finely chopped
• 1 celery rib, finelly chopped
• 1/2 med green pepper, chopped
• 2 large garlic cloves, finely chopped
• 2 Turkish bay leaves or 1 California
• 1 tsp dried thyme
• 1/8 tsp hot red pepper flakes
• 2 (15 oz) cans black-eyed peas, rinsed, drained
• 3/4 tsp pepper
• 1 3/4 c reduced sodium chicken broth
• For Shrimp:
• 3 tblsp extra virgin olive oil
• 1 lb shrimp, peeled and deveined
• 3 large garlic cloves, finely chopped
• 1/2 c dry white wine

Details

Servings 6

Preparation

Step 1

For 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 for 2 minutes. Add bacon and black-eyed pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.