Sugar Snap Peas And Shrimp With Chive Mayonnaise

Recipe Ingredients

1 lb	454g / 16oz	Sugar snap peas - strings removed
1 lb	454g / 16oz	Shelled large shrimp
1/3 cup	78ml	Mayonnaise
1 teaspoon	5ml	Minced shallots
3 tablespoons	45ml	Minced chives
1 teaspoon	5ml	Lemon juice
		Sherry vinegar - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Blanch the sugar snap peas in boiling salted water for 30 seconds. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice water to stop the cooking. Drain and pat dry. Bring the water back to a boil for the shrimp.

Cook the shrimp in the rapidly boiling water just until firm, about 3 to 4 minutes. Drain and chill in ice water to stop cooking. Pat dry and cut in half. Place in a large bowl.

In a small bowl, whip together the mayonnaise, shallots, chives and lemon juice. Beat in a splash of vinegar, then taste and add more if necessary.

Spoon two-thirds of the mayonnaise mixture over the shrimp and peas and stir together. The mayonnaise should lightly and uniformly coat both. If necessary, stir in a little more. Season to taste with salt and pepper. Chill before serving.

This recipe yields 4 to 6 servings.

Each of 6 servings: 172 calories; 14 grams protein; 6 grams carbohydrates; 2 grams fiber; 10 grams fat; 2 grams saturated fat; 115 mg. cholesterol; 196 mg. sodium.

Source:
The Los Angeles Times, 05-19-2004

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