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Recipe: Sugar snap peas and shrimp with chive mayonnaise

Los Angeles Times Staff Writer


Sugar snap peas and shrimp with chive mayonnaise

Total time: 25 minutes

Servings: 4 to 6

1 pound sugar snap peas, strings removed

1 pound shelled large shrimp

1/3 cup mayonnaise

1 teaspoon minced shallots

3 tablespoons minced chives

1 teaspoon lemon juice

Sherry vinegar

Salt, pepper

1. Blanch the sugar snap peas in boiling salted water for 30 seconds. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice water to stop the cooking. Drain and pat dry. Bring the water back to a boil for the shrimp.

2. Cook the shrimp in the rapidly boiling water just until firm, about 3 to 4 minutes. Drain and chill in ice water to stop cooking. Pat dry and cut in half. Place in a large bowl.

3. In a small bowl, whip together the mayonnaise, shallots, chives and lemon juice. Beat in a splash of vinegar, then taste and add more if necessary.

4. Spoon two-thirds of the mayonnaise mixture over the shrimp and peas and stir together. The mayonnaise should lightly and uniformly coat both. If necessary, stir in a little more. Season to taste with salt and pepper. Chill before serving.

Each of 6 servings: 172 calories; 14 grams protein; 6 grams carbohydrates; 2 grams fiber; 10 grams fat; 2 grams saturated fat; 115 mg. cholesterol; 196 mg. sodium.

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