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Garlicky Black-Pepper Shrimp and Black-Eyed Peas

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Garlicky Black-Pepper Shrimp and Black-Eyed Peas

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

amanda

Equipment

  • - Large Skillet/Saute Pan

  • - Garlic Press

  • - Cutting Board

  • - Chef's Knife

  • - Measuring Cups & Spoons

  • - Digital Kitchen Scale (Optional)

  • - Whisk or Fork

  • - Colander/Sieve (Optional)

  • - Mixing Bowls (Various Sizes)

  • - High-Speed Blender or Food Processor (Optional)

Ingredients

  • 4 bacon slices

  • 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 or 1 California

  • 1 or 1 California

  • 1 teaspoon dried thyme

  • 1/8 teaspoon hot red-pepper flakes

  • 2 (15-ounces) cans black-eyed peas, rinsed and drained

  • 1 3/4 cups reduced-sodium chicken broth

  • 3 tablespoons extra-virgin olive oil

  • 1 pound large shrimp, peeled and deveined

  • 3 large garlic cloves, finely chopped

  • 1/2 cup dry white wine

Instructions

1

Instruction 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

Instruction 2

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.
3

Instruction 3

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.
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