Garlicky Black-Pepper Shrimp and Black-Eyed Peas

Ingredients

• 4 slices bacon 
• 30 ounces black-eyed peas rinsed drained canned
• 1 medium carrots finely chopped
• 1 rib celery finely chopped
• 1 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry white
• 3 large garlic cloves finely chopped
• 0.5 medium bell pepper green chopped
• 1.8 cups chicken broth reduced-sodium
• 3 tablespoons olive oil extra-virgin
• 0.1 teaspoon red-pepper flakes hot
• 4  scallions chopped
• 1 pound shrimp deveined peeled
• 2  turkish bay leaf 

Equipment

• bowl
• frying pan

Directions

1. Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp.
2. Transfer bacon to a plate, then tear into small pieces.
3. 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.
4. Add black-eyed peas and broth and simmer 5 minutes.
5. Transfer to a bowl.
6. 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.
7. Add wine and bring to a boil, then briskly simmer 2 minutes.
8. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.