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