Garlicky Black-Pepper Shrimp and Black-Eyed Peas
A hearty Southern-inspired dish combining succulent shrimp and black-eyed peas with smoky bacon and aromatic vegetables in a flavorful wine sauce. This one-skillet meal features a perfect balance of protein, vegetables, and legumes.
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.
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.
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.
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