A dish for summer from Nigel Slater, best served warm rather than hot.
Ingredients
- 300 g sugar snap peas or mange tout
- 2 young and juicy cloves garlic
- 4 tbsp olive oil
- 2 slices lemon
- 100 ml hot water
- 100 g samphire
- 50 g butter
- 40 g breadcrumbs soft and fresh
- 100 g prepared brown shrimps
- 4 tbsps chopped parsley chopped
Servings:
Instructions
- Cut the sugar snaps in half lengthways to reveal their tiny peas. Peel and thinly slice the garlic. Warm the olive oil over a medium heat in a heavy based, shallow-sided pan, then add the garlic, letting it fry for a minute or two till fragrant.
- Remove the garlic, it has done its work (you can put it in the salad later if you wish).
- Add the sugar snaps, turning them every few minutes, until they darken a little, then add the hot water, the two slices of lemon and a little salt, partially cover with a lid, then leave to cook until the water has almost disappeared.
- Trim the samphire and add to the pan, then immediately cover and remove from the heat. Melt the butter in a frying pan, then add the breadcrumbs, turning them over in the butter till lightly crisp and golden.
- Chop the brown shrimps, then fold them into the crumbs, together with the parsley and a little rather coarsely ground black pepper.
- Spoon the sugar snaps, samphire and any cooking liquor left in the pan onto a serving dish, then scatter the shrimp and crumbs over them. If you wish, add the reserved fried garlic.
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