Creamed Peas with Crispy Shallots (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 teaspoon red pepper flakes |
1 tablespoon chopped garlic |
1 small onion, diced |
2 tablespoons all-purpose flour |
1 1/2 cups milk |
1 pound frozen sweet peas, thawed |
2 tablespoons grated parmesan |
1 teaspoon chicken bouillon |
pinch salt |
1 teaspoon cracked black pepper |
1/4 cup all-purpose flour |
1 tablespoon kosher salt, plus more for seasoning |
1 tablespoon cracked black pepper |
1 tablespoon paprika |
2 shallots, peeled and cut into 1/8-inch thin rings |
1/4 cup olive oil |
Directions:
1. Creamed Sweet Peas:
2. In a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.
3. Crispy Shallots:
4. Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.
5. In a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.
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