Garlicky Black Pepper Shrimp And Black Eyed Peas Recipes

GARLICKY BLACK-PEPPER SHRIMP & BLACK-EYED PEAS RECIPE - (3.7/5)

Garlicky Black-Pepper Shrimp & Black-Eyed Peas Recipe - (3.7/5) image

Provided by Dr_Mom

Number Of Ingredients 17

Ingredients

SHRIMP:
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 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

Steps:

Make black-eyed peas: 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 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: 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 and serve.

GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS

Garlicky Black-Pepper Shrimp and Black-Eyed Peas image

Make and share this Garlicky Black-Pepper Shrimp and Black-Eyed Peas recipe from Food.com.

Provided by KathyP53

Categories Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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.
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.
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 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.

Nutrition Facts : Calories 361.3, Fat 16.2, SaturatedFat 3.8, Cholesterol 125.5, Sodium 698.9, Carbohydrate 25, Fiber 5.7, Sugar 1.4, Protein 25.9

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