Garlicky black pepper shrimp with black-eyed peas

We have a standard shrimp dinner recipe with tomatoes, vermicelli and feta. It's delicious, but I felt like it was time to give something else a try. I found this recipe via tastespotting. I have never cooked with black-eyed peas - I am not even sure I'd eaten one before this recipe. It turned out great - not too time consuming after work and Matthew likes it, which is always the ultimate stamp of approval.

For black-eyed peas:

4 bacon slices

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 (I used a garlic press)

2 bay leaves

1 teaspoon dried thyme

1/8 teaspoon hot red-pepper flakes

2 (15 oz.) cans black-eyed peas, rinsed and drained

1 3/4 cup reduced sodium chicken broth

For shrimp:

3 tablespoons extra virgin olive oil

1 lb. large shrimp, peeled and deveined

3 large garlic cloves, finely chopped (I used a garlic press)

1/2 cup dry white wine

Make black-eyed peas:
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 scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon 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.

Make shrimp: 
Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. 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.