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
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.