Garlicky Pepper Shrimp with Black-Eyed Peas


For Christmas last year, my dear boyfriend gifted me subscriptions to Gourmet and Bon Appetit. Granted, I can find recipes from both magazines at Epicurious, but the inspiration comes less often. In last month’s Gourmet, which I had neglected initially, I found this delicious recipe that helped fulfill one of my many ongoing goals: to eat more beans. Not only are these lovely legumes healthy for you, they’re also inexpensive and keep well in my pantry.


Double-garlic and pepper maddness! Add these key ingredients to both the pea mixture and the shrimp before incorporating together in one fantastic dish.

I had some frozen shrimp in my freezer from when I made potstickers last month, so I hunted down those bad boys before they suffered any further freezer burn and gathered what vegetables I had in the fridge that also turned up in the recipe, and made a relatively quick and appetizing dinner.

The original recipe can be found here, but as usual, I made adjustments to what I had and for my preference of garlicky and spicy.

A medley of vegetables

A medley of vegetables

Ingredients for the peas

* 2 bacon slices
* 2 scallions, chopped
* 1 medium carrot, finely chopped
* 1/2 medium onion, diced
* 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
* 1 (15-ounces) can black-eyed peas, rinsed and drained
* 1  cup chicken broth

Add in the peas and bacon, then add the shrimp and voila, youre done!

Add in the peas and bacon, then add the shrimp and voila, you're done!

For shrimp:

* 1 tablespoons extra-virgin olive oil
* 1/2 pound large shrimp, peeled and deveined
* 3 large garlic cloves, finely chopped
* 1/2 cup dry white wine


Make black-eyed peas:

  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.

Make shrimp:

  1. Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper.
  2. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes.
  3. Add wine and bring to a boil, then briskly simmer 2 minutes.
  4. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.

I served this with whole wheat couscous, but I imagine it would go well with white rice, warm, crusty bread, or served by itself.


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One Response to “Garlicky Pepper Shrimp with Black-Eyed Peas”

  1. Recipe Master List « matzo&rice Says:

    […] garlicky pepper shrimp with black-eyed peas […]

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