Garlicky Black-Pepper Shrimp and Black-Eyed Peas |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Southern-style shrimp and black-eyed pea supper. Ingredients:
4 slices bacon |
4 scallions, chopped |
1 medium carrot, finely chopped |
1 celery rib, finely chopped |
1/2 medium green bell pepper, chopped |
2 large garlic cloves, finely chopped |
1 bay leaf |
1 teaspoon dried thyme |
1/8 teaspoon hot red pepper flakes |
2 (15 ounce) cans black-eyed peas, rinsed and drained |
1 3/4 cups reduced-sodium chicken broth |
3 tablespoons extra virgin olive oil |
1 lb large shrimp, peeled and deveined |
3 large garlic cloves, finely chopped |
1/2 cup dry white wine |
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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