Lemon Shrimp over a Pea Puree (04.11.16)
- 2 cups frozen peas, defrosted
- 1/3 cup Colby Jack, shredded
- 6-8 fresh basil leaves
- 1 tablespoon butter, room temperature
- 1 garlic clove, grated
- 2 tablespoon olive oil
- 1/2 lb. shrimp, any size
- 1 teaspoon lemon zest, grated
- 2 tablespoons lemon juice
- 1 tomato, diced
- Salt and Pepper, to taste
Boil peas for 2 minutes; drain, reserving 1/2 cup cooking liquid. Combine peas, cheese, basil leaves, butter, garlic, salt and pepper in a food processor or blender. To puree pea mixture, add pea cooking liquid a little at a time, to form light and creamy puree. Add as little or as much cooking liquid as needed. Transfer to a pan or microwave-safe bowl. Heat puree until warmed.
Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. If shrimp is previously cooked, sauté for 1-2 minutes or until opaque in color with lemon juice and zest. Add additional 2-3 minutes cooking time for raw shrimp. To serve, spoon puree into center of plates. Divide shrimp onto each plate on top of the puree. Add tomatoes and remaining basil for garnish. Serve immediately.
Sponsor: Dan’s Market