Shrimp and Sugar Snap Pea Saute
"A good, quick supper that uses fresh, but simple ingredients. Recipe is from Woman's Day and suggests serving it with texas toast. Could also use garlic bread."
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 1 1⁄2 lbs large shrimp, peeled and deveined
- 8 ounces sugar snap peas
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups cherry tomatoes
- 1 teaspoon garlic, minced
- 3 tablespoons parsley, chopped
- 1 1⁄2 teaspoons lemon peel, grated
- 1 lemon, cut in wedges
directions
- Melt butter in large nonstick skillet. Add shrimp, peas, salt and pepper. Cook over medium-high heat, stirring often for 3 minutes until shrimp are almost cooked through.
- Add tomatoes and garlic to skillet, cover and, shaking often, cook 2 minutes until tomatoes soften and shrimp are pink. Stir in parsley and lemon peel. Serve with lemon wedges.
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Reviews
-
A very nice, light recipe. Did not use parsley, but the garlic and lemon were a perfect match for the shrimp, peas, and tomatoes. A perfect summer evening meal.
RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
