Shrimp and Black Eyed Peas

INGREDIENTS

2    bacon strips

2    green onions, chopped

1    medium carrot, chopped

1    large celery stalk, chopped

½   cup chopped red bell pepper

1    teaspoon dried thyme

¼   teaspoon white pepper

1    pinch red pepper flakes (optional)

1    can (15 ounces) black eyed peas, rinsed, drained

½   cup low sodium chicken broth

2    tablespoons olive oil

4    cloves garlic, chopped

½   pound large shrimp, peeled, deveined

¼   cup dry white table wine

½ to 1   tablespoon hot sauce

METHOD

Cook the bacon in a large skillet until crisp. Remove to paper towel to drain and chop into small pieces. Set aside. Put the onions, carrot, celery, bell pepper, garlic, thyme, pepper  and red pepper flakes into the skillet over medium heat and cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender-crisp. Add black eyed peas, bacon pieces and broth and simmer for 5 minutes. Transfer to a bowl and set aside.

Clean the skillet and add the olive oil over medium-high heat. Add the garlic and cook about 2 minutes. Add the shrimp and cook for another 2 to 3 minutes until opaque. Add the wine and stir to combine. Add the hot sauce and braise for 2 to 3 minutes, turning once, until shrimp are bright pink. Reduce heat to medium and add the black eyed pea mixture. Stir and simmer until thoroughly heated through, about 3 to 4 minutes. Serve immediately.

Based on a recipe in Gourmet magazine