Garlicky Black Pepper Shrimp & Purple Hull Peas

 

FOR BLACK-EYED PEAS
4 bacon slices
4 scallions, chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium sweet pepper, chopped
2 large garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
1 teaspoon dried thyme
1/8 teaspoon hot red-pepper flakes
1 bag purple hull peas, boiled til tender and drained
1 3/4 cups chicken stock
FOR SHRIMP
3 tablespoons extra-virgin olive oil
1 lb large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine
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 onions and sweet pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 tsp salt, and 1/4 tsp pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add peas and broth and simmer 5 minutes. Transfer to a bowl.  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 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 pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.
FOR BLACK-EYED PEAS
4 bacon slices
4 scallions, chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium sweet pepper, chopped
2 large garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
1 teaspoon dried thyme
1/8 teaspoon hot red-pepper flakes
1 bag purple hull peas, boiled til tender and drained
1 3/4 cups chicken stock
FOR SHRIMP
3 tablespoons extra-virgin olive oil
1 lb large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine
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 onions and sweet pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 tsp salt, and 1/4 tsp pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add peas and broth and simmer 5 minutes. Transfer to a bowl.  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 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 pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.

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