How much do you like sugar snap peas? I would rate them pretty highly. I like shrimp a lot, but as I have stated before I pretty much exclusively eat shrimp at home because I DO NOT TRUST RESTAURANTS TO CLEAN THEM THOROUGHLY OR WELL ENOUGH. Once you notice this, it is hard to un-see or not check. Lastly, lemon zest is present here which so consistently makes things a little lovelier.
SAUTÉED PISTACHIO SHRIMP & SUGAR SNAP PEAS
Serves 3-4
4 cups snap peas, trimmed
1 and 1/2 pounds shrimp, tails removed
3 tablespoons honey
2 tablespoons soy sauce
1/3 cup shelled pistachios, chopped
1 green onion, sliced
1/4 teaspoon red pepper flakes
2 teaspoons lemon zest
6 leaves basil, sliced
Olive oil
Salt & pepper
Brown rice
Drizzle skillet with olive oil and heat on medium-low. Add snap peas and cook until tender, about 3-5 minutes. Whisk together honey and soy sauce. Season shrimp with red pepper flake, salt & pepper and add to skillet with honey sauce, cooking an additional 2 minutes.
Remove from heat and stir in green onion, pistachios, lemon zest, and basil.
Serve over brown rice.
- 4 cups snap peas, trimmed
- 1 and ½ pounds shrimp, tails removed
- 3 tablespoons honey
- 2 tablespoons soy sauce
- ⅓ cup shelled pistachios, chopped
- 1 green onion, sliced
- ¼ teaspoon red pepper flakes
- 2 teaspoons lemon zest
- 6 leaves basil, sliced
- Olive oil
- Salt & pepper
- Brown rice
- Drizzle skillet with olive oil and heat on medium-low. Add snap peas and cook until tender, about 3-5 minutes.
- Whisk together honey and soy sauce.
- Season shrimp with red pepper flake, salt & pepper and add to skillet with honey sauce, cooking an additional 2 minutes.
- Remove from heat and stir in green onion, pistachios, lemon zest, and basil.
- Serve over brown rice.
Adapted from Cookin’ Canuck.