← Back to Search Results
sauteeing American, European, Italian
Blushing Shrimp and Peas

Photo by:
Comments: 0
 

Recipe

When spring finally arrives and lighter flavors are called for, seasonal fresh peas should be cooked up as often as possible. I think there’s no more delightful way to enjoy them than tossed with shrimp, ripe tomatoes, and prosciutto. If you’re lucky enough to find fresh pea tendrils (sold separately from the peas themselves) in your farmers’ market, snap them up and add them to the sauce just before you serve it over a bed of orzo.

Yield: Serves 4

Ingredients

Orzo:

  • 5 cups defatted chicken broth, preferably homemade
  • 2 cups orzo pasta
  • ¼ cup slivered fresh basil leaves
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice

Shrimp:

  • 6 ripe plum tomatoes, peeled
  • ¼ cup olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon tomato paste
  • ¼ pound prosciutto, sliced 1/8 inch thick, slivered
  • ½ cup fresh or frozen (thawed) peas, blanched for 3 to 5 minutes if fresh
  • 1 pound medium shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • ½ cup torn fresh basil leaves

Directions

1. Prepare the orzo: Bring the broth to a boil in a medium saucepan. Add the orzo, reduce the heat, and simmer, uncovered, until just tender, 7 to 9 minutes. Drain, and return the orzo to the pan. Add the remaining ingredients and stir well to combine. Cover to keep warm.

2. Prepare the shrimp: Cut the tomatoes in half lengthwise, and remove and discard the seeds and core. Set aside.

3. Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, shaking the pan, until wilted, 5 minutes. Stir in the tomatoes, tomato paste, prosciutto, and peas. Cook, shaking the pan, until the tomatoes are softened, 5 minutes.

4. Raise the heat to medium-high and add the shrimp. Season with salt and pepper. Stir in the basil and cook, shaking the pan and turning the shrimp, until the shrimp are cooked through, 3 to 4 minutes.

5. Serve the shrimp over the orzo in shallow bowls.

Notes

Wine: Anderson Valley (CA) Gewürztraminer

Beer: New York State extra-special bitter


© 1997 Sheila Lukins

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Chicken Broth. For nutritional information on Chicken Broth, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

536kcal (27%)
106mg (11%)
27mg (46%)
129mcg RAE (4%)
775mg
97mg
39g
5g
4g
44g
192mg (64%)
1233mg (51%)
4g (18%)
22g (34%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
new-american-table New American Table
by Marcus Samuelsson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lucid-food Lucid Food
by Louisa Shafia
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
nigella-express Nigella Express
by Nigella Lawson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?