Active Time

　　25 min

　　Total Time

　　40 min

　　This Lowcountry-style dinner—shrimp with saucy black-eyed peas and smoky bacon—is worthy of a glass of sweet tea.

　　

Ingredients

Makes 6 servings

　　

For black-eyed peas:

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

　　

For shrimp:

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

　　

Make black-eyed peas:

Step 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.

　　

Step 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.

　　

Make shrimp:

Step 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.