On Good Friday, instead of my classic pasta with shrimp, I seared the shrimp with sugar snap peas. On Thursday, I bought two lbs. of plump sugar snap peas and one lb. of frozen (cleaned) uncooked shrimp.
Sugar Snap Peas: eat pod and all – raw or cooked (great source of Vitamin C). When you cook them, make sure you only cook for 1 to two minutes to keep it’s vibrant green color, crispy and sweet texture.
Place them in a colander and rinse in cold water. Pat them dry with paper towels before you cook.
I like to stir fry with shrimp in my wok. If you don’t have a wok, use a frying pan too. Important to pat dry the snap peas with paper towels. Why? Whenever you have hot oil in a pan and a drop of water hits the oil, hot oil splatters everywhere – be careful!
Begin with adding a drizzle of olive oil in the pan (medium-high). Add the fresh or thawed clean (de-veined, shell removed) to the pan. Sautee until the shrimp they turn pink (1-2 minutes). Add the plump sugar snap peas and cook for another 2 minutes. Salt and black pepper to taste.
I like to add toasted sesame seeds, fresh basil and a drizzle of my favorite finishing oil from www.oilemporium.com
A few red chili flakes and ready to serve and seconds to devour!
a presto,
Maria
