Garlicky Black-Pepper Shrimp and Black-Eyed Peas

Name: Garlicky Black-Pepper Shrimp and Black-Eyed Peas
Yield: 4 servings
Ingredients: 1 4 bacon slices; 1 4 scallions, chopped; 1 1 medium carrot, finely chopped; 1 1 celery rib, finely chopped; 1 1/2 medium green bell pepper, chopped; 1 2 large garlic cloves, finely chopped; 1 2 Turkish bay leaves or 1 California; 1 1 or 1 California; 1 1 teaspoon dried thyme; 1 1/8 teaspoon hot red-pepper flakes; 1 2 (15-ounces) cans black-eyed peas, rinsed and drained; 1 1 3/4 cups reduced-sodium chicken broth; 1 3 tablespoons extra-virgin olive oil; 1 1 pound large shrimp, peeled and deveined; 1 3 large garlic cloves, finely chopped; 1 1/2 cup dry white wine

From the kitchen of Carly

Black-eyed peas meet shrimp in this savory low-country dish. Bacon fat carries garlic and thyme through the beans while pepper-crusted shrimp finish seared and snappy. A bowl that tastes like it took hours, built in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 bacon slices
14 scallions, chopped
11 medium carrot, finely chopped
11 celery rib, finely chopped
11/2 medium green bell pepper, chopped
12 large garlic cloves, finely chopped
12 Turkish bay leaves or 1 California
11 or 1 California
11 teaspoon dried thyme
11/8 teaspoon hot red-pepper flakes
12 (15-ounces) cans black-eyed peas, rinsed and drained
11 3/4 cups reduced-sodium chicken broth
13 tablespoons extra-virgin olive oil
11 pound large shrimp, peeled and deveined
13 large garlic cloves, finely chopped
11/2 cup dry white wine

Instructions

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 teaspoon salt, and 1/4 teaspoon 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.
Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon 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.