Monday, March 28, 2011
Happy Spring with Pea Puree and Shrimp
Saturday was such a gorgeous day (warm and sunny, perfect for the 10k walk around the seawall) that I felt inspired for a Spring-like dish. Yay spring peas! Well, technically, last spring's peas, since these were frozen. But I find the organic frozen peas from Stahlbush Island Farms are sweet and tasty. Very Spring.
I modified this recipe a wee bit - originally called to sprinkle the shrimp with lemon rind, but I chose to put it right in the pea puree. And I dusted them with five spice powder before I stir fried them, since I discovered five-spice powder is incredible on shrimp, and has a slightly sweet taste that pairs well with the peas.
And bonus - the whole thing took about 15 minutes to make, with a good 5 of those minutes rediscovering my food processor and its tricky lid.
Pea Puree with Shrimp Recipe Adapted from Bon Appetit
2 1/4 cups shelled fresh peas (from about 2 1/4 pounds peas in pods) or frozen peas
2 tablespoons finely grated Parmesan cheese
1 tablespoon (packed) fresh mint leaves
1 tablespoon butter, room temperature
1 garlic clove, minced
2 teaspoons finely grated lemon peel
1 tablespoon olive oil
16 uncooked large shrimp, peeled, deveined
Fine sea salt
Pinch five-spice powder
Cook peas in large pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen. Drain, reserving 1/2 cup cooking liquid. Set 2 tablespoons peas aside for garnish. Place remaining peas in processor. Add cheese, mint leaves, butter, and garlic. Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree. Season to taste with sea salt and freshly ground black pepper. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Cover and let stand at room temperature.
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle shrimp and scallops with salt, five-spice powder and freshly ground black pepper. Cook shrimp until golden brown outside and just opaque in center, about 2 minutes per side.
Microwave pea puree in 15-second intervals until warm. Spoon puree into center of plates. Place 2 shrimp and 2 scallops onto each plate, arranging atop puree. Sprinkle with reserved peas from pea puree, sea salt, and pepper. Drizzle each serving with extra- virgin olive oil and serve.