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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The sweet pea sauce was just absolutely lovely - silky and buttery with just the right hint of vinegar to balance the sweetness of the peas. Might like it over something other than shrimp better - grilled tofu, or perhaps even tossed with pasta. The presentation of the dish is lovely though. Served with garlic bread.
This sweet pea sauce is absolutely amazing! It was so sweet and minty--a very nice combination for the shrimp. It was thick enough to get generous bites with a fork as well. I am not a huge shrimp fan, but this recipe made the shrimp very palatable. I will definitely use this sauce on a white fish, like halibut, next time. I think guests would favor this recipe. I followed the recommendation and served garlic bread with this dish. I also served a watermelon, basil, lime and honey salad. Fantastic!