Garlicky Black-Pepper Shrimp And 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
• 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

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, 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. 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.

bacon, scallions, carrot, celery, green bell pepper, garlic, turkish, california, thyme, hot redpepper, blackeyed peas, chicken broth, extravirgin olive oil, shrimp, garlic, white wine

Taken from www.epicurious.com/recipes/food/views/garlicky-black-pepper-shrimp-and-black-eyed-peas-351811 (may not work)