This one’s perfect for a light lunch and looks great in smaller bowls – don’t hesitate to greedily run the shrimp through the pea puree – but it’s equally beautiful spread out on a serving plate for your guests. Make the peas ahead of time, light the grill and enjoy a beer in the sun while this simple lunch comes together effortlessly.
Method:
1 head garlic
extra virgin olive oil
2 packages frozen peas
2 tbl. unsalted butter
coarse salt
freshly ground black pepper
6-7 sprigs of fresh thyme
1 lb. shrimp
Preheat an oven to 375 degrees F. Run a knife through the top of the garlic head to expose the cloves. Set the garlic on a square of aluminum foil and rub the exposed cloves with a bit of olive oil. Wrap the foil packet and roast the garlic for about an hour or so, until nicely softened. Allow the garlic to cool.
Hit a sauce pan with the frozen peas, 1 cup of water, the butter and a good three-fingered pinch of coarse salt. Bring the peas to a gentle simmer and let them hang out for 5 minutes or so until warmed through and crisp-tender. Strain the peas, being sure to reserve the cooking liquid. Turn the strained peas out onto a baking sheet in a single layer to cool.
Divide the peas, placing half in a food processor. Add a few tablespoons of the reserved cooking liquid and give it a few pulses. Puree until smooth, adding a tablespoon or more of cooking liquid as necessary.
In a mixing bowl, combine the puree, roasted garlic cloves and a turn or two of olive oil. Whisk together and season to taste with coarse salt and freshly ground black pepper.
