Unusual and good, this verdant sauce is also great with lamb. Serve these shrimp with garlic bread.
2 teaspoons olive oil
20 peeled and deveined jumbo shrimp (about 1 1/2 pounds)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 cup fat-free, less-sodium chicken broth
1 teaspoon bottled minced garlic
1 (10-ounce) package frozen petite green peas
1/4 cup fresh mint leaves
2 tablespoons butter
2 teaspoons white wine vinegar
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and pepper. Add shrimp to pan; cook 4 minutes, turning once. Remove from pan; keep warm.
Add broth, garlic, and peas to pan; simmer 3 minutes. Combine 1/4 teaspoon salt, pea mixture, mint, and butter in a blender; process until smooth. Add vinegar; pulse to combine. Spoon 1/3 cup pea sauce onto each of 4 plates; top each serving with 5 shrimp.
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