Garlicky Black-Pepper Shrimp and Black-Eyed Peas |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This Lowcountry-style dinner—shrimp with saucy black-eyed peas and smoky bacon—is worthy of a glass of sweet tea. Ingredients:
4 bacon slices |
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 |
2 turkish bay leaves or 1 california |
1 teaspoon dried thyme |
1/8 teaspoon hot red-pepper flakes |
2 (15-ounces) cans black-eyed peas, rinsed and drained |
1 3/4 cups reduced-sodium chicken broth |
3 tablespoons extra-virgin olive oil |
1 pound large shrimp, peeled and deveined |
3 large garlic cloves, finely chopped |
1/2 cup dry white wine |
Directions:
1. Make black-eyed peas: 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.
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.
3. Make shrimp: 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.
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