Pea Shoots With Shrimp, Bacon, and Chives |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pea shoots are the tender, young first growth, usually of snow peas. They are more likely to be found in early spring at your farmers market. Ingredients:
kosher salt |
1/2 lb large shrimp, shell on |
6 slices bacon, roughly chopped |
2 shallots, finely chopped |
1/3 cup malt vinegar |
1 tablespoon dijon mustard |
2 teaspoons sugar |
fresh ground black pepper |
8 ounces pea shoots |
1/2 cup fresh chives, chopped |
2 tablespoons fresh tarragon, chopped |
Directions:
1. Bring 2 quarts of salted water to a boil; prepare and ice water bath.
2. Add shrimp and cook until opaque, about 2 minutes; place in the ice water bath for 5 minutes, then peel, and transfer to a bowl.
3. Cook bacon in a large skillet, over medium high heat, stirring often, until crisp, 8 to 10 minutes; remove with a slotted spoon and drain on paper toweling.
4. Add shallots to skillet and cook until just softened, about 1 or 2 minutes; whisk in vinegar, mustard, sugar, salt and pepper.
5. Add pea shoots, season with salt and pepper, and toss to combine.
6. To serve: Transfer pea shoots to a serving bowl, top with shrimp, and sprinkle with crumbled bacon, chives, and tarragon.
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