Garlicky Black Pepper Shrimp & Black Eyed Peas
Submitted by happyzhangbo
Garlicky black pepper shrimp and black-eyed peas is Low Country Southern cooking in one skillet: bacon, holy trinity, bay-scented peas, and wine-splashed shrimp finished with cracked pepper.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
42 minGarlicky black pepper shrimp and black-eyed peas is Low Country Southern cooking condensed into one 12-inch skillet. Bacon renders down first, and its fat becomes the cooking medium for the Creole-style holy trinity of bell pepper, celery, and onion plus carrot, garlic, bay, thyme, and red pepper flakes.
Black-eyed peas get simmered right in that flavored fat with chicken broth so they pick up all the smoke and spice. The peas move to a bowl, and the same pan sears shrimp heavily dusted with cracked black pepper and more garlic. A splash of white wine deglazes the browned bits, the peas come back in with the torn bacon, and everything finishes as a juicy, Hoppin’ John-adjacent supper that takes about 40 minutes total.
Chef Tips
- Do not rush the bacon. You want it rendered and browned but still bendy, not crisp. Crisp bacon turns shattery when it rejoins the peas.
- Be aggressive with the black pepper on the shrimp. It is literally the name of the dish, and half a teaspoon coats a pound of shrimp without making it hot, just warm and aromatic.
- Pull the shrimp the moment they turn opaque. They finish cooking when reheated with the peas, so going further means rubber.
- Discard the bay leaves before serving. A bay leaf chewed whole is unpleasant and sharp-edged.
Variations
- Swap white wine for dry sherry for a nuttier, more old-school Southern note.
- Add a diced Andouille or chorizo sausage with the bacon for a smokier, spicier version.
- Serve over hot rice to turn it into a full Hoppin’ John-style plate.
Ingredients
Directions
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.
Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, ⅛ teaspoon salt, and ¼ 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.
Make shrimp:
Heat oil in skillet over medium-high heat until it shimmers.
Season shrimp with ¼ teaspoon salt and ½ 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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