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Garlic Shrimp with Peas (from Dallas Morning News Briefing): Submitted by: Hazel Michling | Date Added: 13 Jun 2015
Listed in: Seafood / Shrimp

1 1/2 pounds medium shrimp with shells' shelled and deveined' rettain shells.
Salt to taste

1 1/2 pounds fresh English peas, shelled. (1 1/2 cups depending on size)

3 TBSP extra virgin olive oil

1 head green garlic or 6 garlic cloves, minced

1/4 to 1/2 tsp red chili flakes, to taste

1/3 cup finely chopped cilantro

1/4 cup finely chopped parsley

Cooked rice for serving, optional

Recommended Instructions

Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer for 30 minutes. Sttrain broth into a bowl and discard shells. Return broth to saucepan.

Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.

Return broth to a boil and add peas. Boil two minutes until peas wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.

Heat oil over medium heat in a wide heavy skillet. Add garlic and chili flakes. Cook, stirring until garlic is fragrant and beginning to color, about one minute.

Turn heat to medium high and add shrimp. Cook, stirring, until shrimp turns pink, about two minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring in deglaze pan. Remove ffrom heat, taste and adjust seasoning.

Makes 6 servings.

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