Garlicky Shrimp & Blackeye Peas
- Soak blackeye peas with enough water to cover by 2 inches overnight. The next day, drain and set aside.
- Dice bacon into roughly 1/4 inch pieces. Add oil and bacon to pre-heated thick bottomed pot or dutch oven. Cook until crisp, stirring regularly to avoid burning.
- Remove bacon with slotted spoon and set aside. Add Andouille sausage to pot, and sauté Andouille in bacon fat until browned.
- Add onions and celery and cook until slightly browned and translucent, stirring occasionally.
- Add garlic and cooked bacon. Cook 1 minute, then add stock. Stir to make sure nothing sticks to bottom of pot.
- Bring to a boil and add the tomato paste, bay leaves and soaked blackeye peas, along with a pinch of kosher salt. Stir and return to a boil.
- Reduce heat, cover and simmer about an hour, stirring occasionally. Adjust seasoning to taste, discard bay leaves and keep warm.
- Season shrimp with salt and pepper. Mix the parsley, thyme and red pepper flakes in a small bowl and set aside.
- Heat oil in a skillet over medium-high heat. Add shrimp and cook for about a minute. When the pan side of shrimp begins to take on a red color, flip shrimp and add minced garlic and herb mixture. Stir and cook for another minute.
- Add the wine and lemon juice, and simmer until shrimp are firm, about 2 minutes. Remove from heat, add softened butter, and stir until the butter dissolves into the wine.
- Serve shrimp over blackeye peas and rice, topped with the butter & white wine pan sauce.