Garlicky Black-Pepper Shrimp and Black-Eyed Peas Recipe
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Category: |
Category: |
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Black-Eyed Peas |
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Ingredients: |
Ingredients: 4 bacon slices
4 scallions, chopped
1 medium carrot, finey chopped
1 celery rib, finely chopped
½ medium green bell pepper, chopped
2 large garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
1 tsp dried thyme
⅛ tsp hot red-pepper flakes
2 (15-oz) cans black-eyed peas, rinsed and drained
1 ¾ cups reduced-sodium chicken broth
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Directions: |
Directions:1) 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, ⅛ tsp salt, and ¼ tsp 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. |
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Shrimp |
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Ingredients: |
Ingredients: 3 Tbsp extra-virgin olive oil
1 lb large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine
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Directions: |
Directions:1) Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper. Cook shrimip 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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