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Shrimp with Sweet Pea Sauce

Randy Mayor; Melanie J. Clarke
Yield 4 servings
Unusual and good, this verdant sauce is also great with lamb. Serve these shrimp with garlic bread.

Ingredients

  • 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

Nutrition Information

  • calories 300
  • caloriesfromfat 29 %
  • fat 9.8 g
  • satfat 4 g
  • monofat 3.4 g
  • polyfat 0.5 g
  • protein 38.7 g
  • carbohydrate 12.8 g
  • fiber 3.5 g
  • cholesterol 16 mg
  • iron 4.5 mg
  • sodium 542 mg
  • calcium 147 mg

How to Make It

  1. 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.

  2. 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.