Normally I'd pass this recipe over, thinking peas and mint with shrimp equals gross. But determined to step out of my norm, I went ahead and tried it. The results turned out to be quite pleasing!
Lemon Shrimp with Fresh Mint and Peas
from Cooking Club of America
click to print
2 1/2 tsp olive oil
1 c sliced green onions
8 oz. shelled, deveined uncooked medium shrimp (31 to 35 count)
1 c frozen baby peas, thawed
2 tbsp chopped fresh mint
1 tsp grated lemon peel
1 tsp lemon juice
1/4 tsp coarse salt
1/8 tsp pepper
Heat oil in medium nonstick skillet over medium heat until hot.
Add green onion; cook 1 minute, stirring frequently.
Add shrimp and peas; cook 3 minutes or until shrimp turn pink, stirring occasionally.
Stir in all remaining ingredients.
Honestly, I'm shocked that I like it as much as I do. The dish just screams spring, with the flavors of fresh lemon and mint. And done in mere minutes! Seriously! I'm ashamed to admit this one would've been bypassed in a second if I hadn't limited myself to making something, anything, from this magazine edition. This made just the perfect lunch.
Not including mise, this took seven minutes to make! You can't beat that!
Cost:
8 oz. shelled, deveined uncooked medium shrimp (31 to 35 count)
1 c frozen baby peas, thawed
2 tbsp chopped fresh mint
1 tsp grated lemon peel
1 tsp lemon juice
1/4 tsp coarse salt
1/8 tsp pepper
Heat oil in medium nonstick skillet over medium heat until hot.
Add green onion; cook 1 minute, stirring frequently.
Add shrimp and peas; cook 3 minutes or until shrimp turn pink, stirring occasionally.
Stir in all remaining ingredients.
Honestly, I'm shocked that I like it as much as I do. The dish just screams spring, with the flavors of fresh lemon and mint. And done in mere minutes! Seriously! I'm ashamed to admit this one would've been bypassed in a second if I hadn't limited myself to making something, anything, from this magazine edition. This made just the perfect lunch.
Not including mise, this took seven minutes to make! You can't beat that!
Cost:
- olive oil: $0.40
- green onions: $0.25
- uncooked shrimp (31 to 35 count): $2.50
- frozen baby peas: $0.75
- fresh mint: $1.29
- lemon: $0.27
Total: $5.46 or about $2.73 for each of two light servings.
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