Sunday, March 29, 2009

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

Ahhh, spring in southwestern PA… 55 degree high on one day, the next day is 70, the following day dips to 45… No wonder I can’t seem to determine if my “sniffles” are allergy- or cold-related!

I found a recipe in Gourmet magazine a few weeks ago and prepared it during one of the cooler days during this past week. Garlicky Black-Pepper Shrimp and Black-Eyed Peas is one of those warming dishes that we welcome at this time of year. Spicy (because of the amount of black pepper) shrimp simmered in a fragrant broth with black-eyed peas is very comforting on a raw March day. My only change to the recipe was to use turkey bacon, and reduce the amount of oil a little (because I used a nonstick skillet).

I served this over brown rice, with a green salad, and it was very, very good.

* Exported from MasterCook *

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

Recipe By: Paul Grimes

Servings: 6

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil -- divided

4 slices turkey 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

2 Turkish bay leaves -- ( or 1 California)

1 teaspoon dried thyme

1/8 teaspoon hot pepper flakes

18 ounces black-eyed peas -- (2 15-ounce cans, drained and rinsed)

1 3/4 cups low-sodium chicken broth

1 pound large shrimp -- peeled and deveined

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

3 large garlic cloves -- minced

1/2 cup dry white wine

Cook bacon in a 12-inch nonstick skillet over medium heat until browned but not crisp. Transfer bacon to a paper towel, press against towel to absorb excess fat, cool, then tear into small pieces.

Wipe out the skillet with a paper towel, then drizzle with 1 tablespoon of olive oil. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper over medium-low heat, stirring often, until vegetables are pale golden, about 8 minutes. Add black-eyed peas and broth and simmer for 5 minutes. Transfer to a bowl.

Heat remaining oil (2 tablespoons) in skillet over medium-high heat until it shimmers. Season shrimp with black pepper and salt. 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.

Serve over hot cooked rice, if desired.


"Gourmet, March 2009"

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Per serving: 487 Calories (kcal); 12g Total Fat (2g Saturated); (21% calories from fat); 41g Protein; 56g Carbohydrate; 123mg Cholesterol; 362mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates