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.
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).