|2 servings||calories per servings 440||protein serving 26 g||carbs per serving 13 g||total fat per serving 31 g|
Wild-caught gulf shrimp are juicy and flavorful all on their own, but tossing them in a creamy mixture of sour cream and mayo spiked with garlic-herb seasoning takes them to the next level. Sugar snap peas, which are delightfully sweet and crisp, are tossed in the same creamy dressing, and it’s all served over a bed of crisp spicy greens.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||13 g|
|Dietary Fiber||5 g|
• 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.
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.
• 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.
Place a skillet over medium-high heat. Add pecans. Cook, stirring, until pecans are lightly browned and fragrant, 1-2 minutes.
Season shrimp with 1/4 teaspoon kosher salt.
• 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.
In a small bowl, whisk together mayonnaise, sour cream, garlic-herb blend, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Toss shrimp and peas with half of dressing.
• Whisk lemon juice into remaining dressing.
• 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!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...