The Recipes

Shrimp with Spring Pea Puree

I love May for its produce.  The peas are simply amazing!  Frozen peas have their place, but they just can't hold a candle to the first tastes of the fresh fruit and veggies that come in the warmer months.  I was going to add more spices, but then I decided to keep it simple.  I really wanted the flavor of the peas to come through.

Shrimp with Spring Pea Puree


- 4-5 large shrimp, peeled and deveined
- 1 garlic clove, minced
- 1 c. shelled peas
- pinch crushed red pepper
- 1/4 c. vegetable stock
- 1 lemon, juiced and zested
- olive oil
- salt
- pepper

In a small pan, heat the peas, garlic, crushed red pepper, and stock.  Let it simmer for five minutes.  Add in the lemon zest and transfer the mixture to a blender.  Puree the peas and return the mixture to the pot.  Season with salt and pepper to taste.

Heat a grill pan or small pan.  Season the shrimp with salt and pepper.  Drizzle the pan with olive oil.  Add the shrimp and cook for 2-3 minutes per side; just until the shrimp turn pink and start to curl up.

Spoon the puree onto a plate and top with the shrimp.  Finish with the lemon juice.