Garlicky Black Pepper Shrimp & Black Eyed Peas

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.