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Categories: Fish and shellfish, Salads

Sugar snap peas and shrimp with chive mayonnaise

Sugar snap peas and shrimp with chive mayonnaise
Los Angeles Times

One of the sorriest of all the silly slams against Southern California is the one that says we don't have seasons. That is a lie. If you want proof, go to the farmers market. Particularly during the spring and summer, ... Read more

Total time: 25 minutes | Serves 4 to 6
  • 1 pound sugar snap peas, strings removed
  • 1 pound shelled large shrimp
  • 1/3 cup mayonnaise
  • 1 teaspoon minced shallots
  • 3 tablespoons minced chives
  • 1 teaspoon lemon juice
  • Sherry vinegar
  • Salt, pepper

Step 1Blanch the sugar snap peas in boiling salted water for 30 seconds. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice water to stop the cooking. Drain and pat dry. Bring the water back to a boil for the shrimp.

Step 2Cook the shrimp in the rapidly boiling water just until firm, about 3 to 4 minutes. Drain and chill in ice water to stop cooking. Pat dry and cut in half. Place in a large bowl.

Step 3In a small bowl, whip together the mayonnaise, shallots, chives and lemon juice. Beat in a splash of vinegar, then taste and add more if necessary.

Step 4Spoon two-thirds of the mayonnaise mixture over the shrimp and peas and stir together. The mayonnaise should lightly and uniformly coat both. If necessary, stir in a little more. Season to taste with salt and pepper. Chill before serving.

Each of 6 servings:
172 calories; 14 grams protein; 6 grams carbohydrates; 2 grams fiber; 10 grams fat; 2 grams saturated fat; 115 mg. cholesterol; 196 mg. sodium.
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