About the Dish

  • Mayonnaise

    Mayonnaise

  • Sour Cream

    Sour Cream

  • Garlic-Herb Blend

    Garlic-Herb Blend

  • Green Onion

    Green Onion

  • Wild-Caught Gulf Shrimp

    Wild-Caught Gulf Shrimp

  • Sugar Snap Peas

    Sugar Snap Peas

  • Parsley

    Parsley

  • Lemon

    Lemon

  • Spicy Greens

    Spicy Greens

  • Pecans

    Pecans

METHOD

1
• Place a small saucepan over high heat. Add about 4 cups water and 1/2 teaspoon kosher salt. • In a bowl, combine about 2 cups water, 1 cup ice and 1/2 teaspoon kosher salt. • Set bowl near the stove.
2
MISE EN PLACE • Discard pea tips and strings. • Pick and chop parsley leaves. • Halve lemon. Juice 1 half; cut remaining half into wedges. • Thinly slice green onion, keeping white and green parts separate. • Discard any tough greens stems.
3
• When water boils, add peas. Cook until bright green but still crisp, 1-2 minutes. • Using a slotted spoon, transfer peas to ice bath. • When peas are cool, transfer to a towel to drain.
4
Place a skillet over medium-high heat. Add pecans. Cook, stirring, until pecans are lightly browned and fragrant, 1-2 minutes.
5
Season shrimp with 1/4 teaspoon kosher salt.
6
• Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add shrimp. Cook, stirring occasionally, until shrimp turn pink, 2-3 minutes. • Add onion whites. Cook, stirring, until fragrant, about 30 seconds. • Transfer shrimp to a bowl.
7
In a small bowl, whisk together mayonnaise, sour cream, garlic-herb blend, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
8
• Toss shrimp and peas with half of dressing. • Whisk lemon juice into remaining dressing.
9
• Divide greens between 2 plates. Top with shrimp salad. • Garnish with pecans, parsley, onion greens and black pepper. • Serve with remaining dressing and lemon wedges. Enjoy!

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