Shrimp, Snap Pea, And Chervil Salad Recipe

Name: Shrimp, Snap Pea, And Chervil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side), cut diagonally into 1-in. pieces; 1/4 cup plus 1 1/2 tsp. anise-flavored liqueur, such as Pernod; 1 tablespoon plus 3/4 tsp. kosher salt; 2 bay leaves; 1 lemon, halved, plus 3 tbsp. juice; 1 pound medium (36 to 42 per lb.) raw peeled and deveined shrimp; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons mayonnaise; 3/4 teaspoon pepper; 1/2 cup chopped chervil*, plus 1/2 cup small chervil sprigs (1 3/4 oz. total); 6 medium radishes, sliced; 1 small fennel bulb, trimmed and thinly sliced; Leaves from 1 small head butter lettuce

Servings: persons

8 ounces sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side), cut diagonally into 1-in. pieces
1/4 cup plus 1 1/2 tsp. anise-flavored liqueur, such as Pernod
1 tablespoon plus 3/4 tsp. kosher salt
2 bay leaves
1 lemon, halved, plus 3 tbsp. juice
1 pound medium (36 to 42 per lb.) raw peeled and deveined shrimp
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons mayonnaise
3/4 teaspoon pepper
1/2 cup chopped chervil*, plus 1/2 cup small chervil sprigs (1 3/4 oz. total)
6 medium radishes, sliced
1 small fennel bulb, trimmed and thinly sliced
Leaves from 1 small head butter lettuce

1
Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Boil snap peas until bright green (15 to 20 seconds), then drain. Rinse with cold water and add to ice water.
2
Meanwhile, in another large saucepan, combine 1/4 cup liqueur, 1 tbsp. salt, the bay leaves, and 1 qt. water. Squeeze juice from lemon halves into pan and add halves as well. Bring to a boil, stir in shrimp, and remove from heat. Let stand until shrimp are cooked through, about 3 minutes. Drain, rinse shrimp with cold water, and add to ice water with peas. Let stand until cold, then drain peas and shrimp well.
3
Whisk remaining 1 1/2 tsp. liqueur, 3 tbsp. lemon juice, the oil, mayonnaise, remaining 3/4 tsp. salt, and the pepper in a large bowl. Add peas, shrimp, chervil, radishes, and fennel, tossing to coat.
4
Serve with lettuce for people to use as a base for their salads if they like.
5
*If you can't find chervil, use equal parts fresh tarragon and flat-leaf parsley.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side), cut diagonally into 1-in. pieces, 1/4 cup plus 1 1/2 tsp. anise-flavored liqueur, such as Pernod, 1 tablespoon plus 3/4 tsp. kosher salt, 2 bay leaves, and more.

Yes, Shrimp, Snap Pea, And Chervil Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp, Snap Pea, And Chervil Salad

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