Serves: 4

INGREDIENTS

• Mint and pea pesto:
• 1 1/4 cups fresh green peas
• 1/3 cup chopped fresh mint
• 1/4 cup grated Parmesan cheese
• 2 tablespoons whipping cream
• 2 tablespoons butter
• Salt and freshly ground pepper

Shrimp:

• 1 pound large shrimp, shelled (about 16 to 20 per lb)
• 2 tablespoons olive oil
• 1/2 cup chopped shallots
• 1 tablespoon chopped garlic
• 1 teaspoon smoked Spanish paprika
• 1/4 cup white wine
• 1/4 cup fish or chicken stock
• Salt and freshly ground pepper

METHOD

Bring a pot of water to a boil. Add peas and blanch for 1 minute. Drain and rinse with cold water to stop cooking. Set 1 cup peas aside.

Add remaining peas to a food processor along with mint, cheese, cream and butter and process until almost smooth. Stir in reserved peas and heat in a skillet until warm and slightly runny, about 2 minutes. Season with salt and pepper to taste.

Season shrimp with salt. Heat oil in a large skillet over medium-high heat. Add shallots and garlic and sauté for 30 seconds or until beginning to soften. Add shrimp and paprika and sauté for 2 minutes or until almost cooked through. Add wine and stock and bring to a boil. Cook until shrimp are pink and slightly curled, about 1 minute longer. Use tongs to remove shrimp from pan. Add pea pesto to sauce and season with salt and pepper. Serve sauce on top of or underneath shrimp.