Garlicky Black-Pepper Shrimp and Black-Eyed Peas

Ingredients

• •4 slices bacon
• •4 whole scallions
• •1 medium carrot
• •1 rib celery
• •½ medium green bell pepper
• •2 cloves garlic
• •2 leaves Turkish bay leaves
• •1 leaf California bay leaf
• •1 teaspoon dried thyme
• •⅛ teaspoon hot red-pepper flakes
• •2 cans black-eyed peas
• •1¾ cups reduced-sodium chicken broth
• •3 tablespoons extra-virgin olive oil
• •1 pound large shrimp
• •3 cloves garlic
• •½ cup dry white wine

Cooking Instructions

1. 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.

   8 min

2. 2.

   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.

   15 min

3. 3.

   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.

   10 min