-
1
Cover the ham hocks with cold water in a soup pot.
-
2
Bring the mixture to a boil, reduce the heat, and simmer, uncovered, about 5 minutes.
-
3
Drain the water, set the hocks aside.
-
4
Meanwhile, peel the shrimp, reserve the shells.
-
5
Devein the shrimp and refrigerate.
-
6
Heat 1 tablespoon of the oil in a soup pot over medium heat; add the shrimp shells and tomato paste, and cook, stirring, until the shells turn pink, about 3 minutes.
-
7
Add the ham hocks, halved garlic, thyme, lemon zest, and 3 quarts cold water.
-
8
Bring to a boil, then reduce the heat to maintain a simmer.
-
9
Cook, uncovered, until the meat falls off the ham hock, about 1 1/2 hours.
-
10
Strain the broth into a bowl (you should have about 6 cups broth), and save the ham hocks.
-
11
When the ham hocks are cool enough to handle, pull the meat from the bone; discard the rind, fat, and bone.
-
12
(This can be done a day ahead.)
-
13
In a large soup pot, heat the remaining 2 tablespoons oil over medium heat.
-
14
Add the onion, sliced garlic, and 1/2 of the jalapeno.
-
15
Crush the tomatoes through your hands and add to the pot along with their juices and cook until onions soften and tomatoes dry, about 10 minutes.
-
16
Add the broth, ham, black-eyed peas, and bring to a boil, adjust the heat to maintain a simmer, and cook, uncovered, until the peas soften, but hold their shape, about 20 minutes.
-
17
Add the escarole, and the remaining jalapeno, and cook until the greens wilt, about 7 minutes.
-
18
Stir in the shrimp and 1 1/2 teaspoons salt, and cook until the shrimp turn pink and curl, about 3 minutes.
-
19
Divide the soup evenly into warmed bowls.
-
20
Serve with a lemon wedge.
