Some people don’t like peas.
I cannot understand it. What’s not to love about peas? They are perfect spheres which represent the essence of spring. That first green blush. A hint of the abundance to come. Vibrant, lush orbs that burst with verdant flavor. (Unless, of course, we speak of canned peas – one of the few veggies my father would inexplicably eat – loathsome as they are).
I’ve been dreaming of peas all season. Fresh English peas stocked in the veggie section at Trader Joe’s along with fresh sugar snap peas. And mint. A match made in heaven. Heck yes, we must invite mint to the party! Ahhhh….
Tonight the stars finally aligned bringing together sugar snap peas, English peas, mint, garlic, lemon, and shrimp in a happy little late spring dance in my kitchen. Rare. Welcome.
Shrimp & Peas
for one; easily multiplied to share
1/3 cup fresh (or frozen) English peas. Add to a pan of salted boiling water for two to three minutes until bright green and just tender. Retain a bit of the cooking liquid. Reserve a few of the peas for garnish, then place the rest in a food processor along with a small clove minced garlic, a TBSP grated Parmesan, a pat of room temperature butter, a TSP of minced mint and a bit of lemon zest. Puree, adding cooking liquid as needed for consistency, until smooth.
Heat a generous drizzle of olive oil in a no-stick skillet over high heat until shimmering. Season shrimp with salt and pepper and frizzle for a minute or two on each side until a nice crust forms and the shrimp have curled. Toss in the sugar snap peas and cook until just tender.
To serve, mound the pea puree on a plate and top with the sugar snap peas and shrimp. Garnish with reserved English peas, chopped mint and lemon zest.
Me and this dish are like two peas in a pod, forever close and reveling in spring.