Garlicky Black-Pepper Shrimp And Black-Eyed Peas

• 4 slices bacon
• 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
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/8 teaspoon hot red pepper flakes
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 1 3/4 cups reduced-sodium chicken broth
• 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

1. Cook bacon in a 12" 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, 2 large garlic cloves, bay leaf, thyme, red pepper flakes, 1/8 tsp salt and 1/4 tsp pepper in bacon fat in skillet over medium heat, stirring occasionally until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simer for 5 minutes. Transfer to a bowl.
3. Heat oil in skillet over medium-high heat until it shimmers.
4. Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper. Cook shrimp with remaining garlic, stirring occasionally, untiljust opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to boil, then briskly simmer for 2 minutes. Add bacon and black-eyed pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaf.

bacon, scallions, carrot, celery, green bell pepper, garlic, bay leaf, thyme, hot red pepper, blackeyed peas, chicken broth, extra virgin olive oil, shrimp, garlic, white wine

Taken from www.food.com/recipe/garlicky-black-pepper-shrimp-and-black-eyed-peas-363441 (may not work)