Garlic Shrimp With Peas
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds medium shrimp with shells, shelled and deveined; retain shells
- Salt to taste
- 1½pounds fresh English peas, shelled (1¼ to 1½ cups depending on size)
- 3tablespoons extra-virgin olive oil
- 1head green garlic or 6 garlic cloves, minced
- ¼ to ½teaspoon red chile flakes, to taste
- ⅓cup finely chopped cilantro
- ⅓cup finely chopped parsley
- Cooked rice for serving, optional
Nutritional analysis per serving (6 servings)
305 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 30 grams protein; 650 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
- Step 2
Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
- Step 3
Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out ½ cup broth and set aside.
- Step 4
Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in ½ cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.
Private Notes
Comments
If serving this with rice, consider using the remaining shrimp shell broth as the cooking liquid for the rice. I do that frequently when preparing shrimp and rice dishes and it enhances the shrimp flavor of the final dish.
This recipe was fantastic. My husband read it on Wednesday last week and requested it for his birthday dinner Friday night. I baked Mark's quick no-knead bread -adding olives and fresh rosemary - and made yellow rice. My son made some amazing tapas, we drank Spanish wines and the birthday boy was happy! Best part, we tossed leftovers last night with whole wheat pasta, fresh asparagus, beet greens and some other goodies for a great second helping.
OK but not dazzling. Quite easy, but may be a waste of good, fresh peas which, after simmering in stock then pouring into the garlic/chile mix kinda lost their swagger. Frozen peas would work as well, in my view. Also, the half cup of stock added at end created a bit too much soupy liquid, even after stirring in some butter. I'd cut that way back.
Peas were slightly undercooked (it’s possible I used more than the recipe suggests and didn’t adjust accordingly). Stirred in a full cup of stock at the end (since I had about 1 1/2 cups of stock, and you don’t really use 1 cup of shrimp stock for anything, do you?) In my opinion, any recipe that requires you to peel and devein shrimp needs to include that in the cooking time. Cook shrimps, not stats!
Served with pasta, cooked all-dente, and truffle oil. It was delicious. Used all of the broth to deglaze the pan.
I have a ton of fresh dill in the fridge, so I halved the amount of garlic, left out the red pepper, and substituted chopped fresh dill for the cilantro and parsley. I also left out the broth, since I was eating this alone, without any starch or bread. It was really good, and would also be good chilled, as a salad or appetizer.
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