Dinner Tonight: Pea Shoots with Shrimp, Bacon, and Chives
Dinner Tonight: Pea Shoots with Shrimp, Bacon, and Chives could be just the gluten free and dairy free recipe you've been looking for. For $10.17 per serving, you get a main course that serves 2. One portion of this dish contains approximately 43g of protein, 46g of fat, and a total of 647 calories. A mixture of salt, dijon mustard, fresh chives, and a handful of other ingredients are all it takes to make this recipe so flavorful. 32 people found this recipe to be flavorful and satisfying. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. If you like this recipe, you might also like recipes such as Dinner Tonight: Broccoli Salad with Bacon, Chives, and Tomato, 99 Ranch Market Soup With Snow Pea Shoots And Garlic Chives, and Pea Shoots (Stir-Fried Pea Shoots -- Ching Chow Dau Miu).
Servings: 2
Ingredients:
¼ teaspoon black pepper
1 tablespoon Dijon mustard
½ cup fresh chives, finely chopped
2 tablespoons fresh tarragon, chopped
8 ounces pea shoots
½ pound medium (21-25 count) raw shrimp, shell-on
½ teaspoon salt
2 shallots, finely chopped
2 teaspoons sugar
6 strips thick-cut bacon, chopped
Equipment:
sauce pan
colander
bowl
stove
slotted spoon
paper towels
whisk
Cooking instruction summary:
Procedures 1 Fill heavy-bottomed saucepan halfway with water, and bring to a boil. Add shrimp and cook until shrimp turn pink, one to two minutes. Drain in colander, and transfer to medium-sized bowl filled with ice water. Let sit until cold, about five minutes. Drain shrimp, peel, and then set aside. 2 Clean out saucepan and return to stove. Add bacon and turn heat to medium-high. Cook, stirring often, until bacon is crisp, 8 to 10 minutes. Remove bacon with slotted spoon, and drain on paper towels. 3 Add shallots to saucepan with bacon fat. Cook, stirring often, until shallots are soft, 1 to 2 minutes. Whisk in vinegar, mustard, sugar, salt, and black pepper. Cook until hot, about 30 seconds. Turn off heat, add pea shoots, and toss until wilted. 4 Divide pea shoots between four plates, and top with shrimp. Sprinkle with bacon, chives, and tarragon.
Step by step:
1. 1
2. Fill heavy-bottomed saucepan halfway with water, and bring to a boil.
3. Add shrimp and cook until shrimp turn pink, one to two minutes.
4. Drain in colander, and transfer to medium-sized bowl filled with ice water.
5. Let sit until cold, about five minutes.
6. Drain shrimp, peel, and then set aside.
7. 2
8. Clean out saucepan and return to stove.
9. Add bacon and turn heat to medium-high. Cook, stirring often, until bacon is crisp, 8 to 10 minutes.
10. Remove bacon with slotted spoon, and drain on paper towels.
11. 3
12. Add shallots to saucepan with bacon fat. Cook, stirring often, until shallots are soft, 1 to 2 minutes.
13. Whisk in vinegar, mustard, sugar, salt, and black pepper. Cook until hot, about 30 seconds. Turn off heat, add pea shoots, and toss until wilted.
14. 4
15. Divide pea shoots between four plates, and top with shrimp. Sprinkle with bacon, chives, and tarragon.
Nutrition Information:
covered percent of daily need
