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Garlic Shrimp with Snow Peas




Source of Recipe


internet


Recipe Introduction


The key to cooking shrimp is to not over-cook it. Shrimp is one of the only foods that has a natural "I’m done" indicator – as soon as it turns pink and is no longer translucent, it is finished. Over-cooking will leave your shrimp rubbery. Consequently, this is a very quick cooking dish. I like my snow peas crunchy. If you prefer them cooked a little more, throw them in the pan before the shrimp.



List of Ingredients




1 Tbsp. olive oil
1 Tbsp. butter
1/2 pound shrimp, 16/20, peeled and deveined
2 cloves garlic, minced
12 – 15 snow peas
1/2 cup chicken or vegetable stock
salt
pepper

Recipe



Heat a large sauté pan, skillet, or wok over medium high heat (electric pan to 375 – 400º F). Add the oil and butter.

When the fats are very hot, add the shrimp and sauté for 1 minute. Add the snow peas and cook for an additional minute.

Add the garlic and cook for 30 seconds. Add the stock to gather all the flavors together. Keep the heat on high. If the stock evaporates, that’s okay. Season to taste with salt and pepper.

Serve with rice, polenta, or couscous.