Shrimp Sugar Snap Pea And Potato Salad With Mint And Pecorino Food

SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO

Steps:

• Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
• Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
• While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
• When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.

SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
• Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
• Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

SHRIMP AND SUGAR SNAP PEAS STIR-FRY

Steps:

• Make the marinade: combine all the marinade ingredients in a bowl; mix well.
• Add the shrimp; stir to coat evenly; let stand for 10 minutes.
• Put stir-fry pan over high heat until hot.
• Add in the oil; swirling to coat the sides.
• Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
• Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
• Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
• Transfer to a serving plate and serve.

SUGAR SNAP PEAS WITH MINT

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

POTATO & SUGAR SNAP PEA SALAD

Steps:

• Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
• Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
• Dressing:.
• Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
• To serve:
• Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

SUGAR SNAP PEA SALAD WITH SHERRY VINAIGRETTE

Steps:

• In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.)
• In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.)
• Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad.

SHRIMP AND SNAP-PEA SALAD WITH GINGER DRESSING

Steps:

• In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
• Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
• In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

MINTED LAMB AND SUGAR SNAP PEA SALAD

Steps:

• In a saucepan of boiling salted water blanch peas 1 minute and drain in a sieve. Rinse peas under cold water to stop cooking and drain well.
• In a large bowl toss peas with lamb and onion.
• Make dressing:
• In a small bowl whisk together all ingredients.
• Drizzle dressing over salad and toss well. Garnish salad with mint sprigs.

SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT

Steps:

• To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
• Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
• Cut the peas in half lengthwise, then set aside.
• Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
• Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
• In a large bowl, combine the arugula, snap peas, onion and garlic.
• Scatter the crispy prosciutto on top and any juices from the pan.
• Add the pecorino and mint.
• Garnish with cracked black pepper.

CHINESE SUGAR SNAP PEA SALAD

Steps:

• To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
• To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
• **I've also cooked them in a 'made for the microwave' pot.
• They steam better!

POTATO SALAD WITH GREEN SUGAR SNAP PEAS

Steps:

• Trim off ends of snap peas and remove strings.
• In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
• Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
• Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.

PURPLE POTATO, SUGAR SNAP PEA, AND MINT SALAD

Steps:

• In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.
• Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels.
• Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.

MINTED SUGAR SNAP PEA SALAD

Steps:

• In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.