Garlic Shrimp With Peas
By Martha Rose Shulman
- Yield 6 servings
- Time 45 minutes
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth. Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
- 1 ½ pounds medium shrimp with shells, shelled and deveined; retain shells
- Salt to taste
- 1 ½ pounds fresh English peas, shelled (1 1/4 to 1 1/2 cups depending on size)
- 3 tablespoons extra-virgin olive oil
- 1 head green garlic or 6 garlic cloves, minced
- ¼ to ½ teaspoon red chile flakes, to taste
- ⅓ cup finely chopped cilantro
- ⅓ cup finely chopped parsley
- Cooked rice for serving, option
- 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 30 minutes. Strain 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 2 minutes, until just 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 chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 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 to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.