Garlicky Black-Pepper Shrimp and Black-Eyed Peas

“Southern-style shrimp and black-eyed pea supper.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a 12" 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, 2 large garlic cloves, bay leaf, thyme, red pepper flakes, 1/8 tsp salt and 1/4 tsp pepper in bacon fat in skillet over medium heat, stirring occasionally until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simer for 5 minutes. Transfer to a bowl.
  3. Heat oil in skillet over medium-high heat until it shimmers.
  4. Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper. Cook shrimp with remaining garlic, stirring occasionally, untiljust opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to 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 leaf.

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