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Cook bacon in a 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, red-pepper flakes, ⅛ teaspoon salt, and ¼ teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale, about 10 minutes.
Add black-eyed peas and broth and simmer 5 minutes.
Transfer to a bowl and set aside.
Heat oil in skillet over medium-high heat until it shimmers.
Season shrimp with ¼ teaspoon salt and ½ 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.
Discard bay leaf.