Creamed Peas With Fried Shallots Recipes

OLD-FASHIONED CREAMED PEAS

Steps:

• Cook peas according to package instructions. I prefer this method. In a small saucepan, boil a small amount of salted water (approximately 4 cups). Pour the boiling water over the frozen peas just until they are covered. You may not need all the water. Let sit for 3 to 5 minutes or until cooked.
• In a medium saucepan, melt butter. Add flour and stir until smooth. Let cook for additional 30 seconds to remove raw flour taste.
• Over medium heat, slowly add in half and half to the butter/flour mixture while constantly whisking. Bring to a boil while constantly whisking, and let boil for approximately three minutes until it thickens.
• Add salt and pepper to the sauce.
• Drain the peas, and add to the white sauce; stir. Cover with a lid and cook until the peas are hot and the sauce is creamy, approximately 2 to 3 minutes.
• Taste, add more salt and pepper if needed.

CREAMED PEAS WITH FRIED SHALLOTS

Steps:

• Add the sliced shallots to a bowl with 1/2 cup of the cream. Let the shallots soak for 15 minutes.
• Add the flour and cayenne pepper to a bowl. Season the flour generously with salt and pepper.
• Add the oil to a skillet over medium heat, you want enough oil to totally coat the bottom of the skillet. Drain the shallots from the cream and dust in the flour mixture, shaking off the excess. Once the oil is hot, add the shallots and fry until brown and crispy, just about 2 minutes on each side. Remove the fried shallots to a paper towel lined plate and season with salt.
• Start a pot of water to boil for the peas. Once the water is boiling, add a couple of tablespoons of salt to season the water and then pour in the frozen peas. Bring the water back to a boil and cook the peas for 7-8 minutes until tender.
• Drain the peas and return them back to the pot over low heat. Add the Boursin cheese and stir into the peas until it's melted. Next add the parmesan cheese, the remaining 1/2 cup of the cream and fresh nutmeg. Stir to combine and heat until warmed through.
• Serve the peas in a casserole dish with the fried shallots on top for garnish.

PEAS WITH SHALLOTS

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.

CREAMED PEAS WITH CRISPY SHALLOTS

Steps:

• In a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.
• Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.
• In a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.

PEAS WITH SPINACH AND SHALLOTS

Steps:

• Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
• Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
• Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

PEAS WITH SHALLOTS & LETTUCE

Steps:

• Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.