Shrimp with Sweet Pea Sauce

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

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

October 2002