Pea Shoots With Shrimp Bacon And Chives Recipes
GARLIC SHRIMP AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
- Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
- Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.
Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams
CHILLED PEA AND PEA-SHOOT SOUP WITH SHRIMP
Chilledpea-shoot soup with lemonyshrimp makes a refreshing lunch or first course.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Coarsely chop just under half of the pea shoots; set aside. Heat 2 tablespoons oil in a large saucepan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until tender, about 8 minutes. Add liqueur; cook until most of the liquid has evaporated, about 2 minutes. Add stock and peas, and cook until peas are tender but still bright green, about 12 minutes. Add chopped pea shoots; cook until wilted, about 2 minutes.
- Puree mixture in a blender in batches (so blender is never more than halfway full). Season with salt and pepper. Let cool completely.
- Meanwhile, bring a medium saucepan of water to a boil. Add shrimp; boil until pink and cooked through, 3 to 5 minutes. Drain. Refrigerate shrimp and the pea puree separately until cold, about 1 hour.
- Chop remaining pea shoots into 1-inch pieces; stir together with shallot, lemon juice, and remaining 2 tablespoons oil in a large bowl. Add shrimp; season with salt and pepper, and toss to combine. Divide soup among bowls, and top each serving with shrimp mixture.
PEA SHOOTS WITH SHRIMP, BACON, AND CHIVES
Pea shoots are the tender, young first growth, usually of snow peas. They are more likely to be found in early spring at your farmers market.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 quarts of salted water to a boil; prepare and ice water bath.
- Add shrimp and cook until opaque, about 2 minutes; place in the ice water bath for 5 minutes, then peel, and transfer to a bowl.
- Cook bacon in a large skillet, over medium high heat, stirring often, until crisp, 8 to 10 minutes; remove with a slotted spoon and drain on paper toweling.
- Add shallots to skillet and cook until just softened, about 1 or 2 minutes; whisk in vinegar, mustard, sugar, salt and pepper.
- Add pea shoots, season with salt and pepper, and toss to combine.
- To serve: Transfer pea shoots to a serving bowl, top with shrimp, and sprinkle with crumbled bacon, chives, and tarragon.
Nutrition Facts : Calories 123.8, Fat 6.4, SaturatedFat 1.9, Cholesterol 79.8, Sodium 467.6, Carbohydrate 6.1, Fiber 0.5, Sugar 2.3, Protein 10.3
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