Monday, August 06, 2007
Bite into fresh sugar snap peas
Sugar snap peas are a versatile vegetable because they are good raw, stir-fried, steamed, or roasted. Since the pods are edible, they don’t require a lot of preparation. Just remember that some mature pods may need to be “stringed,” which means removing the membranous string that runs along the top of the pod.
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Flavorful Sugar Snap Peas
1 pound fresh sugar snap peas
1 tablespoon vegetable oil
1/2 cup finely chopped fully cooked ham
1 garlic clove, minced
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, bring 1 inch of water and peas to a boil. Reduce heat; cover and simmer until crisp-tender, about 3 to 4 minutes.
Meanwhile, heat oil in a large skillet; add the ham, garlic and thyme. Cook and stir for 2 minutes. Drain peas; add to skillet and sauté for 2 minutes. Season with salt and pepper. Makes 8 servings.
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Roasted Sugar Snap Peas
1/2 pound fresh sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
Salt to taste
Preheat oven to 450 degrees. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and salt. Bake until tender but firm, about 6 to 8 minutes. Makes 4 servings.
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Shrimp and Sugar Snap Peas
1 16-ounce package uncooked linguini pasta
2 tablespoons olive oil
1/4 teaspoon dried chili flakes, or to taste
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 pound fresh sugar snap pea pods
2 large cloves garlic, minced
1-1/2 cups dry white wine
1 tablespoon butter or margarine
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil
Cook pasta according to package directions. Drain, reserving 1/4 cup liquid.
In a skillet, heat the olive oil and chili flakes over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
Pour the wine into the skillet; bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the skillet; stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve. Makes 6 servings.
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Pantry Pointers
When buying snap peas, choose bright green, flat, tender pods. Store in the crisper drawer of your refrigerator for up to three days.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com