I am so excited about this recipe. Pea shoots raw in a salad are fantastic. Lightly sautéing them is kicking it up a notch. WOW- Fabulous. You have got to try this. Your taste buds will thank you.
Wilted Pea Shoots, Caramelized Garlic, and Shrimp
- 1 box Papa Dean's Microgreen Pea Shoots
- Kosher salt
- ½ pound shrimp
- Lemon zest (optional)
- Peeled garlic cloves
- Olive oil
Place as many peeled pieces of garlic as you wish in a saucepan. Cover with olive oil. (I sliced the garlic thin so I didn’t have to use as much oil.)
Simmer on low heat until the garlic is a deep brown. Turn off heat. This is a 20 minute process but can be done on food prep day.
When the oil has cooled, separate garlic cloves and oil with a sieve, reserving both oil and garlic in separate containers.
Place a tablespoons of garlic oil in a hot pan over medium heat.
Add a box of Papa Dean’s Microgreen Pea Shoots to the pan. Sprinkle with a pinch of salt. Stir just until wilted.
Toss in a handful of caramelized garlic cloves.
Serve as a side dish.
For the Shrimp:
Heat a skillet over a medium-high flame. Add olive oil and shrimp make sure there is space between each shrimp.
When shrimp are light pink on one side, quickly turn over. Turn off heat. They’ll finish cooking while you get your plates ready.
Place shrimp on top of pea shoots and garlic. Zest a little lemon on top of scallops. Serve.
Coach Dean made a cauliflower rice recipe to go alongside this recipe. I'll have to pin him down so I can get that recipe to you as well.
Enjoy good food,