Garlicky Shrimp & Peas
October 02, 2016
Categories: Dinner, Lunch, Main Dish, Shellfish, Shrimp, Vegetables, Garlic, Peas, North American, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Ladies Luncheon, Summer, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Frozen Vegetables, Make it from scratch, Spring more
"A very simple, yet delicious recipe. And, perfect for a weeknight, because dinner is on the table in about 30 minutes. I like to serve this over brown rice; but, that is up to you. Add a simple salad on the side; and, dinner is done."
- FOR BASE
- Serving Size: 1 (558.8 g)
- Calories 554
- Total Fat - 16.2 g
- Saturated Fat - 2.3 g
- Cholesterol - 285.6 mg
- Sodium - 2562.3 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 8 g
- Sugars - 6.3 g
- Protein - 41.7 g
- Calcium - 258.3 mg
- Iron - 3.6 mg
- Vitamin C - 55.7 mg
- Thiamin - 0.5 mg
*Note - Broth ... I like to use seafood broth for this dish. There are many seafood (fish, lobster, shrimp, etc.) stocks/broths, granulated ground bouillon, or cubes; all pretty available these days, in most grocery stores or online. However you can make your own quick version; or, just use vegetable broth. I like to add the shrimp shells (from the shrimp that you peeled) to store bought vegetable broth; and, let it simmer, as your prepare the rest of your meal.
Quick Homemade Seafood Broth (optional) ... Add 1 cup vegetable broth and the shrimp shells to a small pot and, bring to a boil. Reduce to a simmer for 10-15 minutes, and strain. It should of reduced by about 1/3-1/2. You only need 1/2-2/3 cup for the dish.
Shrimp ... First, if buying frozen shrimp; always make sure to thaw them in the refrigerator, in a colander, over a bowl, covered well. You never want them to thaw in a bag, or in their own water. Once thawed, peel (reserving the shells if you plan to use them in your broth) and devein. At this point you could make your broth - See Above.
Rice ... As the broth simmers; and, the shrimp rests on the counter - prepare your rice. Simply cook the rice according to package directions. I often use a minute brown rice; but, a rice cooker would be perfect for this. Whatever is easiest.
Saute ... First, season the shrimp with salt and pepper on both sides. Also, I like to use a non-stick saute pan for this dish. The shrimp are going to be very quickly sauteed; then, you will return them to the pan to finish cooking. So, very lightly oil the pan; usually I just add a teaspoon or two, or use an olive oil spray. Then, bring the pan to medium high to high heat. Saute the shrimp on each side, for just a minute or two. Once, they JUST start to turn pink and curl; remove them to a plate or bowl, and cover to keep warm.
Peas ... Reduce the heat to medium-medium high heat; and, add a bit more olive oil, shallots, red pepper flakes; and, saute just a minute. Then, add the garlic, peas; and, seafood broth (or vegetable broth), start with 1/2 cup - you can always add a bit more - Note, I usually use all of it. Once it begins to boil; reduce the heat to medium; and let it simmer about 3-4 minutes.
Finish ... Add the shrimp back in; along with the scallions and pimentos; and, cook just a couple of minutes to heat the shrimp back up, and finish cooking. Remove from the heat, add the parsley and cilantro - and, toss to combine. By now, the rice should be done.
Serve and ENJOY! ... Serve the shrimp and peas over the rice; add a salad - and, dinner is done. NOTE: Please remember, making your own quick seafood broth is optional; vegetable broth will work just fine. It's a quick light saute - NO heavy sauce here; and, it's a bit healthier too.
TIP: I have made this with scallops or 'bites or cubes' of cod too, which turn out really well. So, the recipe is flexible.
Tips & Variations
No special items needed.