This dish has got it all going on in the flavor department and it's a breeze to prepare. The perfect meal when you're trying to impress in a pinch. This recipe serves 4.
- 2 cups shelled fresh or frozen peas
- 2 tbsp. finely grated Parmesan cheese
- 1 tbsp. butter
- 2 garlic cloves; minced
- 1 tbsp. olive oil
- 8-10 uncooked large shrimp; peeled & deveined
- 4 slices thick cut bacon
- 2 tsp. lemon zest
- 1 tsp. lemon juice
- 2 tbsp. small fresh mint leaves
- Fine sea salt
- Extra-virgin olive oil
The How To
For the pea puree, cook peas in large pot of boiling salted water until very tender, about 4 minutes. Drain peas and keep about 1/2 cup of the cooking liquid. Set two spoon fulls of the peas aside for the garnish when plating the dish.
Place remaining peas in a food processor along with the cheese, 1 tbsp. of the mint leaves, butter, and garlic. Puree pea mixture, adding pea cooking liquid little at a time in order to achieve a light and creamy texture. Season to taste with sea salt and freshly ground black pepper.
Transfer to a bowl, cover and let stand at room temperature.
Wash shrimp with cold water then season with salt, pepper, lemon juice and a drizzle of olive oil.
Dice bacon and cook in skillet over medium high heat until golden brown and a touch crispy. Drain and set aside.
Heat olive oil in heavy large skillet over medium-high heat. Cook shrimp until golden brown, about 3 minutes per side.
When ready to plate, spoon puree into center of plates. Place 2 - 3 shrimp onto each plate, arranging atop puree. Sprinkle with reserved peas from pea puree, bacon, lemon zest, roughly chopped mint leaves, sea salt, and pepper. Drizzle each serving with extra- virgin olive oil and serve.