Garlicky Black Pepper Shrimp Black Eyed Peas Recipe 375

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.

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.

Steps:

• Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
• Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds.
• Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt.
• Add broth mixture to pan; bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.

Steps:

• Begin by throwing a bunch of onion, celery, and green bell pepper in a pot of sizzling butter. Stir it around and add quite a bit of minced garlic. Then cook the veggies for 3 to 4 minutes, breathing in the magical aroma. Pour the peas right into the pot and stir them around to combine. Then pour in low (or no) sodium chicken broth. Next, add in a big, gnarly ham hock... A little salt (you can always add more later)... Then bring it to a boil, reduce the heat, and cover the pot. Simmer it for a good 30 minutes, or until the beans soften and the liquid reduces quite a bit. At the end, I decided to add in plenty of cayenne pepper for some spice...then I stirred in some white vinegar, which is something my BFF Hyacinth always does with her Hoppin' John. Then you just spoon the whole thing over white or brown rice, making sure to get lots of the soupy liquid in there. And again, this is the really basic recipe...so here are some variations: * Add diced red bell pepper to the onion/pepper mixture at the beginning of the recipe. * Use 4 slices of bacon cut into bits instead of ham hocks; just cook it along with the onion/pepper mixture. * Add 14.5 ounce can of diced tomatoes to the cooking liquid with the broth. * Stir in 1 bunch of washed, torn kale to the pot when it has about 5 to 10 minutes left of cooking time. * Stir in a couple of sliced green onions at the end. Have some fun with it and make it your own!