Garlicky Black Pepper Shrimp & Black Eyed Peas
.
Yield
6 servingsPrep
15 minCook
25 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For blackeyed peas | |||
| 4 | slices |
bacon
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | medium |
carrots
finely chopped |
|
| ½ | medium |
green bell peppers
chopped |
|
| 1 | each |
celery
rib, finely chopped |
|
| 2 | cloves |
garlic
large, finely chopped |
|
| 2 | each |
bay leaves
Turkish or 1 California |
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
red pepper flakes
hot |
|
| 30 | ounces |
black-eyed peas
rinsed and drained |
|
| 1 ¾ | cups |
chicken broth, low salt
|
|
| For shrimp | |||
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | pound |
shrimp
large, peeled and deveined |
|
| 3 | cloves |
garlic
large, finely chopped |
|
| ½ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For blackeyed peas: | |||
| 4 | slices |
bacon
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | medium |
carrots
finely chopped |
|
| 0.5 | medium |
green bell peppers
chopped |
|
| 1 | each |
celery
rib, finely chopped |
|
| 2 | cloves |
garlic
large, finely chopped |
|
| 2 | each |
bay leaves
Turkish or 1 California |
*
|
| 5 | ml |
thyme
dried |
*
|
| 0.6 | ml |
red pepper flakes
hot |
|
| 867 | ml/g |
black-eyed peas
rinsed and drained |
|
| 414 | ml |
chicken broth, low salt
|
|
| For shrimp: | |||
| 45 | ml |
olive oil, extra-virgin
|
|
| 453.6 | g |
shrimp
large, peeled and deveined |
|
| 3 | cloves |
garlic
large, finely chopped |
|
| 118 | ml |
white wine
dry |
*
|
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.
