Pan Seared Shrimp with Springy Sugar Snap Peas

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On Good Friday, instead of my classic pasta with shrimp, I seared the shrimp with sugar snap peas.  On Thursday, I bought two lbs. of plump sugar snap peas and one lb. of frozen (cleaned) uncooked shrimp.

Sugar Snap Peas:  eat pod and all – raw or cooked (great source of Vitamin C).  When you cook them, make sure you only cook for 1 to two minutes to keep it’s vibrant green color, crispy and sweet texture.

Place them in a colander and rinse in cold water.  Pat them dry with paper towels before you cook.

I like to stir fry with shrimp in my wok.  If you don’t have a wok, use a frying pan too.  Important to pat dry the snap peas with paper towels.  Why?  Whenever you have hot oil in a pan and a drop of water hits the oil,     hot oil splatters everywhere – be careful!

Begin with adding a drizzle of olive oil in the pan (medium-high).  Add the fresh or thawed clean (de-veined, shell removed) to the pan.  Sautee until the shrimp they turn pink (1-2 minutes). Add the plump sugar snap peas and cook for another 2 minutes.  Salt and black pepper to taste.

I like to add toasted sesame seeds, fresh basil and a drizzle of my favorite finishing oil from www.oilemporium.com

A few red chili flakes and ready to serve and seconds to devour!

a presto,

Maria

 

Seafood Salad with Roasted Tomatoes

seafood salad with roasted tomatoes

This is my version of Mother Hubbard went to the cupboard, the refrigerator, freezer and the pantry were bare…..

Here’s what I found:
In the freezer: frozen shrimp, scallops
kitchen counter: 1 cup of fresh grape tomatoes and 1 clove of garlic
In the refrigerator: fresh italian flat parsley, 1 lemon
In the patry: extra virgin olive oil, salt, black pepper, red chili flakes

I roasted the grape tomatoes (30- minutes) at 350F (added salt, pepper, chopped garlic) to give sweetness to the seafood.
Dressing: 1/2 cup fresh chopped parsley, 2 tbsp. extra virgin olive oil, pinch of red chili flakes and the juice of a fresh lemon = perfect dressing.

Another variation is adding your favorite pasta to this seafood salad!

a presto,

maria

Seafood Salad To Perfection!

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The secret of the perfect seafood salad is timing. When your favorite fish is cooked to perfection, add a little extra virgin olive oil (live a little …experiment with infused oils or a drop of truffle oil). Add: fresh lemon wedges, fresh italian flat parsley (chopped), 1 clove of minced garlic and juice of one lemon. DONE! I sometimes like to add olives, marinated mushrooms (or whatever I see in the pantry, counter or refrigerator). Adding a little of this and that makes it your signature dish!

Serve over a bed of greens as the perfect antipasto or light lunch or dinner!

The recipe is my book “Breaking Bread in L’Aquila” – I serve it in decorative martini glasses, garnished with radicchio!

Don’t forget to serve with your favorite white wine or rose wine.

a presto,

maria