Ingredients: |
Ingredients: For black-eyed peas:
4 bacon slices (optional)
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
1 tsp. dried thyme
1/8 tsp. hot red-pepper flakes
2 (15 ounce) cans black-eyed peas, rinsed and drained (or make in crock pot ahead of time!)
1 3/4 cups reduced-sodium vegetable broth
For shrimp:
3 tbsp. extra-virgin olive oil
1 pound large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine
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Directions: |
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, 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.
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. |
This recipe for Garlic Pepper Shrimp with Black-Eyed Peas is from