Insufferable foodies be damned, one of my favourite meals is informal, with lots of delicious, healthy nibblies set out among chilled bottles of wine. Delicious food and wine paired with excellent company cannot compare with any other dining experience on the planet.
Today, for savoury Sunday, I offer up a the first in a trio of Antipasti recipes sure to please. Intended to be savoured during long, winding, conversations at least one of these will be guaranteed to please.
Be sure to check out my music selection below….
Shrimp with Pea Puree
1) 3 cups water
3) 1 cup fresh or frozen shelled peas
4) 4 tbsp. olive oil (plus some more for drizzling if you like)
5) 16 medium to large peeled and deveined shrimp ( ~3/4 lb)
6) Flour for dredging shrimp.
7) 1 minced garlic clove
8) 1/2 cup dry white wine
1) Bring water to a boil and add salt to taste. Add peas, reducing heat to medium and simmer until tender. Drain peas, reserving the cooking liquid.
2) In a blender or food processor add peas, 1/4 cup of the cooking liquid and 2 tbsp olive oil. Blend until smooth. Add more cooking liquid if needed and add salt and pepper to taste. (this puree can be made ahead of time and can be gently reheated prior to serving. You may need to add more liquid if reheating.)
3) Dredge shrimp in flour to coat.
4) Warm remaining 2 tbsp. olive oil in a pan over medium heat. Add the minced garlic and sauté for a minute or two without browning. Add the shrimp, and cook until they turn pink (2-3 minutes). Add the wine and let it come to a simmer.
5) Divide pea puree in small glass bowls. Place two or three shrimp on top of pea puree. Garnish with chopped flat-leaf parsley if desired and drizzle with olive oil. Serve Immediately.