Recipe by threeovens
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.
- kosher salt
- 226.79 g large shrimp, shell on
- 6 slice bacon, roughly chopped
- 2 shallots, finely chopped
- 78.07 ml malt vinegar
- 14.79 ml Dijon mustard
- 9.85 ml sugar
- fresh ground black pepper
- 226.79 g pea shoots
- 118.29 ml fresh chives, chopped
- 29.58 ml fresh tarragon, chopped
Directions See How It's Made
- Bring 2 quarts of salted water to a boil; prepare and ice water bath.
- 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.
- 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.
- Add shallots to skillet and cook until just softened, about 1 or 2 minutes; whisk in vinegar, mustard, sugar, salt and pepper.
- Add pea shoots, season with salt and pepper, and toss to combine.
- To serve: Transfer pea shoots to a serving bowl, top with shrimp, and sprinkle with crumbled bacon, chives, and tarragon.