Chilled Pea Soup Shooters Recipes

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CHILLED PEA SHOTS WITH SPICY CRAB



Chilled Pea Shots with Spicy Crab image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 15 servings

Number Of Ingredients 11

2 cups frozen sweet peas, run under cool water to thaw
1 (14 1/2-ounce) can vegetable broth
1/2 cup canola oil
1/2 lemon, juiced
Sea salt and freshly ground black pepper
3 tablespoons canola oil
1 tablespoon red chili paste, such as Sambal
1/2 lemon, juiced
1 cup fresh lump crab meat, picked through
1/4 bunch fresh mint leaves, chopped
Pinch sea salt

Steps:

  • Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour.
  • To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about 3/4 full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.

CHILLED PEA SHOTS WITH SPICY CRAB



Chilled Pea Shots with Spicy Crab image

The thing about hors d'oeuvres is that they should not only taste good, but they should look really cool, too. These do just that. You need espresso cups, sake cups, or fancy shot glasses for these. These "pea shooters" are great to make ahead and put together at the last minute. Drinking an hors d'oeuvre is the cool way to go!

Yield serves 15

Number Of Ingredients 11

2 cups frozen sweet peas, run under cool water to thaw
1 (14 1/2-ounce) can vegetable broth
1/2 cup canola oil
1/2 teaspoon freshly squeezed lemon juice
Sea salt and freshly ground black pepper
3 tablespoons canola oil
1 tablespoon red chili paste, such as sambal
Juice of 1/2 lemon
1 cup fresh lump crabmeat, picked through
1/4 bunch fresh mint, chopped
Pinch of sea salt

Steps:

  • Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream until the mixture is emulsified. Add the lemon juice, season with salt and pepper, and then chill in the refrigerator for 1 hour.
  • To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups about three-quarters full with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve right away.

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