Seared Sugar Snap Peas
Serves 6. Recipe is from Helana Brigman.
1 lb. sugar snap peas, stemmed with strings removed
1 shallot, peeled and minced
1 to 2 tbls. peanut or olive oil
1 tsp. sugar
1 tsp. kosher salt, plus more to taste
Pepper, to taste
Freshly squeezed lemon juice, to taste
1. Wash snap peas and remove stems and strings. Peel shallot and mince.
2. In a large nonstick skillet, warm oil on high for 1 minute. Add shallot and sauté for 1-minute.
3. Toss snap peas with shallot and oil mixture and sprinkle with sugar, salt and pepper. Cook for 1-minute untouched until the bottoms have begun to sear. Toss and sear for one minute more and plate. Dress snap peas with lemon juice to taste. Serve immediately.
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved