Elevate your dinner table with this Wild Caught Texas Shrimp Sauté with Pea Purée. The sweet, velvety pea purée pairs beautifully with the tender, sautéed shrimp, producing a vibrant and delicious dish.

Serves four.

Ingredients

  • 12 Wild Caught Texas Shrimp (21-25 ct), peeled and deveined
  • 1/2 medium red onion, minced
  • 1 teaspoon red pepper flakes
  • 3 tablespoons unsalted butter
  • Salt and pepper to taste
  • 1 package frozen green peas
  • 1/3 cup heavy cream
  • 1 lemon
  • 2 tablespoons chopped parsley

Preparation

  • For the pea puree, boil the peas for approximately three to four minutes, drain and set aside. Heat heavy cream and 2 tablespoons of unsalted butter in a small pot until the butter melts. Add thyme, salt and pepper. Add the peas and heavy cream mixture to a blender and puree until smooth.
  • Heat the remaining 1 tablespoon of unsalted butter in a nonstick skillet, then add the garlic and red onion and sauté for three minutes over medium heat. Add the shrimp and cook for five minutes, turning the shrimp as they cook. Remove from the heat and add the red pepper flakes, salt and pepper to taste.
  • Take the pea puree and smear it into a circle on a small plate. Top each plate with three shrimp each and garnish with fresh chopped parsley and a squeeze of lemon.