Low country shrimp and black-eyed peas

As long as we're already obsessing about low country recipes and shrimp, let's take a look at this recipe too. This stuff is amazing...just bursting with great flavor. Mike doesn't normally care for black-eyed peas all that much, but when they've got flavor like this, he's willing to overlook it!

Low Country Shrimp and Black-Eyed Peas

4 slices of bacon
4 scallions, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, minced
1 bay leaf
1 t dried thyme
1/2 t cayenne pepper flakes
2 cans black-eyed peas, rinsed and drained
1 1/2 c chicken stock

Olive oil
1 lb large shrimp, pre-cooked
Salt and pepper
2 cloves of garlic, minced
1/2 c dry white wine

Cook bacon in a large heavy skillet. Cut into pieces and set aside. Saute the scallions through the cayenne pepper for about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Place in a serving bowl.

Heat the olive oil in the skillet and cook the garlic, adding the shrimp with salt and pepper when garlic is tender. Add wine and bring to a boil, simmering for about 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (the mixture will be very juicy). Discard bay leaves.