Ingredients

The following ingredients have 4 Servings
  • 1/2 cup sliced shallots (1 to 2 large shallots)
  • 1/4 cup sliced garlic (4 to 6 cloves)
  • 1 tablespoon coriander seeds, toasted
  • 1 Anaheim pepper, sliced, seeds and stem included
  • 4 cups shelled English peas or thawed frozen peas
  • 3 1/2 cups creme fraiche
  • 1/4 cup packed whole mint leaves
  • Salt and fresh ground black pepper
  • 2 cups cooked shrimp, see our roasted shrimp recipe
  • 1/4 cup finely sliced mint leaves
  • Extra-virgin olive oil
  • 2 limes, zested and juiced
  • 1/2 cup pea shoots
  • 1 red chili, minced, optional
  • Salt and fresh ground black pepper

Instruction

  • Bring a large pot of salted water to a boil over medium heat. Add the shallots, garlic, coriander seeds and sliced pepper. Bring the water back to a boil then add the peas and cook until the peas are tender but not mushy, about 45 seconds.
  • Using a slotted spoon or spider, add the pea mixture to a blender with about 1/2 cup of the liquid. Add 3 to 4 grinds of fresh black pepper, the the creme fraiche and mint leaves. Puree until smooth, adding more liquid as needed.
  • Add soup to a bowl set over a larger bowl filled with ice water. Stir the soup until chilled. Or refrigerate until well chilled.
  • Toss the shrimp, a drizzle of olive oil, lemon zest, lime juice, pea shoots, chili and a sprinkle of salt and pepper together in a bowl.
  • Taste the chilled soup and adjust with more salt and/or pepper as needed then divide between bowls. Add a handful of the shrimp salad to the middle of each bowl.