Cook chopped bacon over medium heat until crisp, reserving bacon fat.

Rinse black-eyed peas and simmer in bacon grease with salt and thyme until heated through and slightly reduced.

In a large pan, sauté chopped onion in bacon grease until softened.

Add finely chopped garlic and cook for 30 seconds.

Stir in rice and cook until translucent.

Deglaze with 1 cup of champagne or wine and cook until reduced.

Add 2 cups chicken broth and simmer until evaporated.

Add remaining broth and cook until rice is done. Sprinkle with green onions.

Sauté peeled shrimp in bacon grease until pink and cooked through, seasoned with salt and pepper.

Combine champagne, shallots, vinegar, and pepper in a saucepan and reduce to 1/4 cup.

Whisk in cold butter, piece by piece, until emulsified. Season with salt.

Pour black-eyed peas over the risotto, then drizzle with the white sauce.

Top with crispy bacon bits and chopped parsley.