Light Lunch Saute Pears, Shrimp And Sugar Peas For A Quick Meal
Shrimp, pear and sugar pea saute is a savory mixture of pears, shallots, shrimp and sugar peas, sauteed in olive oil and dry white wine. This seasonal, colorful dish is ideal for a light lunch or as a dinner entree. The recipe is from Janet Hazen, author of “Pears: A Country Garden Cookbook.”
Shrimp, Pear and Sugar Pea Saute
Recipe from the California Pear Advisory Board.
2 shallots, thinly sliced
2 teaspoons olive oil
1 pound medium shrimp, shelled and tails removed
1/3 pound sugar peas, trimmed
2 pears, cut into 1-inch wedges
3 tablespoons dry white wine
1 tablespoon unsalted butter
2-1/2 to 3 tablespoons fresh orange juice
Salt and pepper, to taste
In large saute pan, cook the shallots in the olive oil over moderate heat for 3 minutes. Add the shrimp, sugar peas, pears and wine, and cook 4 minutes, stirring occasionally, until the shrimp are almost done. Add the butter and orange juice and cook 1 minute. Season with salt and pepper. Serve immediately.
Yield: 4 servings.
Nutrition information per serving: 244 calories, 25 grams protein, 7.5 grams fat (28 percent fat calories), 19 grams carbohydrate, 3 grams dietary fiber, 180 milligrams cholesterol, 245 milligrams sodium.