| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 teaspoon red pepper flakes
- 1 tablespoon chopped garlic
- 1 small onion, diced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 pound frozen sweet peas, thawed
- 2 tablespoons grated Parmesan
- 1 teaspoon chicken bouillon
- Pinch salt
- 1 teaspoon cracked black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon cracked black pepper
- 1 tablespoon paprika
- 2 shallots, peeled and cut into 1/8-inch thin rings
- 1/4 cup olive oil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 423 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 14 g |
| Cholesterol | 28 mg |
| Sodium | 688 mg |
Reviews
Skipped the fried shallots and substituted pearl onions for chopped onions, was really great. Excellent recipe, thanks!
My entire family loves this!! I follow the cream pea recipe to a T every time, but short cut the shallots and buy the store bought ones….always a success!!
These were delicious…..I had pearl onions that I added to the sweet peas, I added a pinch of nutmeg and simmered with a few bay leaves. I didn’t do the fried shallots on top. But, this was delicious. They reminded me of the creamed peas I used to eat when I was growing up by the brand ‘Byrds eye’.
I wanted to make creamed peas and new potatoes so went on the Food Network searching. Found this creamed pea recipe so decided to go with it. Reduced the red pepper flakes a little (though we really like them in a dish. Didn’t do the shallot part of the recipe but everything else was the same. Then added canned new potatoes and heated through. It was great! Served with left over Easter ham. My husband went for seconds!!
I hate peas, but I LOVED this dish!!
Excellent recipe. It’s a hit every time I make it
This is the best pea recipe that I ever tasted. My family loves it!
This is awesome and easy.
Would love to see the recipe. Will not show up on screen
Very good! I would reduce the hot pepper flakes. I also substituted 1/2 cup of the milk for chiken stock because I didn’t have chicken bullion on hand.