In spring, peas are gloriously abundant, so why not enjoy them three times over? In this easy shrimp and pea recipe, you’ll use both shelled English peas, fresh sugar snap peas, and pea shoots. Fun fact: sugar snaps are actually a cross between snow peas and garden peas, making them both crunchy and sweet. Paired with broiled shrimp, this dinner comes together quickly and looks elegant enough for company. Cooking tip: The shrimp cook very quickly, so don’t step away from the broiler.
8 ounces sugar snap peas, trimmed
½ teaspoon kosher salt, plus more for boiling peas
10 ounces shelled fresh or frozen English peas
½ cup packed fresh flat-leaf parsley leaves and tender stems
4 tablespoons olive oil, divided, plus more for serving
3 teaspoons lemon zest plus 3 Tbsp. fresh juice (from 2 lemons), divided
2 cloves garlic, finely chopped, divided
Freshly ground black pepper
1¼ pounds peeled and deveined tail-on jumbo shrimp
1 teaspoon chopped fresh thyme
2 cups pea shoots (about 4 oz.)
Sat fat 2.10g
How to Make It
Broil jalapeño on a foil-lined baking sheet, turning, until charred, 7 to 9 minutes. Transfer to a bowl, cover, and let steam for 5 minutes; peel, stem, and seed jalapeño.
Cook snap peas in a pot of boiling salted water until crisp-tender, about 2 minutes. Remove with a slotted spoon. Add English peas to pot and cook until tender, 3 to 4 minutes. Reserve ¼ cup cooking water; drain.
Place English peas in a food processor. Add jalapeño, parsley, reserved cooking water, 2 tablespoons oil, 2 teaspoons lemon zest, 2 tablespoons lemon juice, half the garlic, and several grinds of pepper. Process until smooth, scraping sides of bowl as needed.
Toss shrimp with thyme, several grinds of pepper, and remaining garlic, 2 tablespoons oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and ½ teaspoon salt. Transfer to prepared baking sheet and broil, flipping once, until opaque, 1 to 2 minutes per side.
Serve shrimp over pea puree. Top with snap peas, pea shoots, and a drizzle of oil.
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