My mormor used to make lemon peas like these. She would serve hers with salmon while I like mine with shrimp.
Serves 4
You will need:
16 shrimp
2 tablespoons olive oil
1 lemon, juice, grated zest
1 teaspoon red chili flakes
salt, to taste
10 garlic cloves
2 tablespoons butter
1 lemon, just the juice
3 cups peas
1 teaspoon thyme
pepper, to taste
1 lemon, thinly sliced
16 shrimp
2 tablespoons olive oil
1 lemon, juice, grated zest
1 teaspoon red chili flakes
salt, to taste
10 garlic cloves
2 tablespoons butter
1 lemon, just the juice
3 cups peas
1 teaspoon thyme
pepper, to taste
1 lemon, thinly sliced
- Mariniate the shrimp with oil, lemon juice, lemon zest, chili, salt, and garlic. Leave it for 20 minutes.
- Melt the butter in a pan and add lemon juice, peas, thyme, salt, and pepper. Stir until warm.
- Cook the shrimp in a pan with the garlic and lemon slices. They need about 1–2 minutes on each side.
- Spoon peas and sauce into bowl and top with shrimp, garlic, and lemon slices.
TIP:
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Food+styling+photography by Paul Lowe
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