This is such an easy dish to pull together on a busy day. Monday is the day I usually work two jobs, so by the time I get home, I'm hungry but not wanting to do too much or put forth too much effort. Sometimes, I try to cook ahead for the week on Sunday - prepping lunches and perhaps a dinner or two for anticipated late nights. This week, I was busy all weekend long. Your day get away from you? This dish will be ready in no time.
Shrimp and Snow Peas
- 6 shrimp, peeled and deveined
- 1 lemon, zested and juiced
- 1/4 c. sherry vinegar
- 1/2 shallot, diced
- 1 T. coriander
- 1 garlic clove, minced
- 1 c. snow peas, cut into long strips
- 1 c. arugula or baby watercress
- olive oil
Combine the lemon zest, vinegar, shallot, coriander, and garlic in a plastic bag. Season with salt and pepper and add the shrimp to the bag. Let them marinate for just 5-6 minutes.
Meanwhile, plate the greens. Whisk together the lemon juice and a small drizzle of olive oil. Toss the snow peas in the mixture and plate them on top of the greens.
Remove the shrimp from the marinade. Cook them for 3-4 minutes total in either a small pan with olive oil or on a grill pan. Turn them once you can see the sides turning pink and the shrimp starting to curl. Cook for just one minute longer on the other side. DON'T overcook the shrimp! There's just nothing worse.
Add the shrimp to the plate and finally relax!