Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 1 clove garlic, smashed and chopped peel from 1/2 lime 2 cups sugar snap peas, halved diagonally 3 large scallions, cut into 1/4” x 2” strips 1 pound peeled shrimp 1 lime juiced, divided salt and freshly ground pepper 3-4 Tablespoons cream (optional, but yummy!) DIRECTIONS Heat olive oil in a heavy skillet, add garlic and lime peel. Sauté until garlic just changes color. Discard garlic and lime peel. Add sugar snaps and scallions to hot oil and stir to coat. Sauté for 3-4 minutes, until peas turn bright green. Toss shrimp with juice of 1/2 lime, salt and pepper. Add to veggies in pan. Stirring constantly, cook until shrimp are pink and opaque. Top with remaining lime juice and cream. Stir to coat. Serve hot. Cover and refrigerate leftovers. Copyright © 2011 Stefanie Samara Hamblen |
