Garlicky Black-Pepper Prawns and Black-Eyed Peas

Ingredients for Garlicky Black-Pepper Prawns and Black-Eyed Peas

• 4 bacon slices

• 4 spring onions, chopped

• 1 medium carrot, finely chopped

• 1 celery rib, finely chopped

• 1/2 medium green pepper, chopped

• 2 large garlic cloves, finely chopped

• 2 folhas de louro turcas ou 1 californiana

• 1 or 1 California

• 1 teaspoon dried thyme

• 1/8 teaspoons hot red-pepper flakes

• 2 (425g) cans black-eyed peas, rinsed and drained

• 425ml reduced-sodium chicken broth

• 45ml de azeite de oliva extra-virgem

• 450g large prawns, peeled and deveined

• 3 large garlic cloves, finely chopped

• 120ml dry white wine

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 spring onions, carrot, celery, pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoons salt, and 1/4 teaspoons 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.

Heat oil in skillet over medium-high heat until it shimmers. Season prawns with 1/4 teaspoons salt and 1/2 teaspoons black pepper. Cook prawns with garlic, stirring occasionally, until just opaque (prawns 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.

Aviso Legal

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