Seared shrimp over mashed peas
2
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
This quick and easy meal feels elevated and can jazz up a busy weeknight. If you have shrimp and peas stashed in your freezer, you’re most of the way there. We love the flavour of mint with the peas, but you can omit it or substitute parsley if you prefer.
Ingrédients
Cooking spray
4 spray(s)
Frozen baby peas
1½ pound(s)
Salted butter
1 tbsp(s)
Kosher salt
¾ tsp(s), divided
Black pepper
½ tsp(s), divided
Uncooked shrimp
1 pound(s), large, peeled and deveined
Sugar
1 tsp(s)
Garlic powder
1 tsp(s)
Olive oil
1 tsp(s)
Fresh mint leaves
1 tbsp(s), finely chopped, plus more for garnish if desired
Lemon zest
1½ tsp(s), divided
Lemon
4 wedge(s)
Instructions
1
In a medium saucepan over medium-high, combine ¼ cup water, peas, butter, ½ tsp salt, and ¼ tsp black pepper; bring the water to a boil. Cover and cook on medium-low until peas are very tender, 12 to 15 minutes.
2
Meanwhile, in a medium bowl, combine the shrimp, sugar, garlic powder, oil, and remaining ¼ tsp each salt and black pepper. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the shrimp in a single layer; cook until seared and cooked through, 1 ½ to 2 minutes per side.
3
Mash the peas with a potato masher to your desired consistency; stir in the mint and ½ tsp lemon zest. Divide the pea mixture evenly among 4 plates; top evenly with the shrimp. Garnish with the remaining 1 tsp lemon zest and additional mint, if desired. Serve with lemon wedges.
4
Serving size: about ⅔ cup pea mixture and 4 ounces shrimp
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