Garlic black pepper shrimp and black eyed peas

GEORGE SARRIS' GARLICKY BLACK PEPPER SHRIMP & BLACK EYED PEAS WITH SPINACH

INGREDIENTS:
4 SLICES OF BACON
4 SCALLIONS, CHOPPED
1 MEDIUM CARROT, FINELY CHOPPED
1 CELERY RIB, FINELY CHOPPED
1/2 MEDIUM GREEN BELL PEPPER, CHOPPED
5 LARGE GARLIC CLOVES, FINELY CHOPPED
2 TURKISH BAY LEAVE
1 TEASPOON DRIED THYME
1/8 TEASPOON HOT RED-PEPPER FLAKES
2 (15 OZ) CANS BLACK EYED PEAS, RINSED & DRAINED
1 3.4 CUPS REDUCED SODIUM CHICKEN BROTH
2-3 CUPS OF FRESH SPINACH
3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 POUND LARGE SHRIMP, PEELED & DEVEINED
1/2 CUP DRY WHITE WINE

DIRECTIONS:
BLACK EYED PEAS: COOK BACON OVER MEDIUM HEAT UNTIL BROWNED BY NOT CRISP. TEAR INTO SMALL PIECES. COOK SCALLIONS, CARROT, CELERY, BELL PEPPER, BAY LEAVES, 2 GLOVES OF GARLIC, THYME, RED-PEPPER FLAKES, 1/8 TEASPOON SALT, & 1/4 TEASPOON 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. SIMMER FOR 5 MINUTES.

SHRIMP: HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT. SEASON SHRIMP WITH 1/4 TEASPOON SALT & 1/2 TEASPOON PEPPER. COOK SHRIMP WITH THE REST OF THE GARLIC, STIRRING OCCASIONALLY, UNTIL JUST OPAQUE. ADD WINE AND BRING TO A BOIL. BRISKLY SIMMER FOR 2 MINUTES. ADD BACON AND BLACK-EYED PEA MIXTURE AND SIMMER UNTIL JUST HEATED THROUGH (MIXTURE WILL BE JUICY). DISCARD BAY LEAVES.