| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 small shallots, thinly sliced into rings
- 1 cup half-and-half
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- Pinch of cayenne pepper
- Vegetable oil, for frying
- 2 10-ounce packages frozen peas
- 1 5.2-ounce package soft cheese with garlic and herbs (such as Boursin)
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons chopped fresh parsley
Instructions
- Toss the shallots with 1/4 cup half-and-half and a large pinch each of salt and black pepper in a small bowl. Set aside to soak 10 minutes.
- Meanwhile, combine the flour, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Heat about 1/4-inch vegetable oil in a medium nonstick skillet over medium heat. Working in batches, remove the shallots from the half-and-half, coat with the seasoned flour and fry, stirring, until crisp and golden brown, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet to drain; sprinkle with salt. Add more oil to the skillet as needed between batches.
- Bring a medium saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes; drain. Add the remaining 3/4 cup half-and-half and the cheese to the pan and cook over medium-low heat, stirring, until creamy. Stir in the lemon zest, nutmeg and a few grinds of black pepper. Stir in the peas until well coated; season with salt and black pepper.
- Remove the pan from the heat and stir in the parsley. Transfer to a serving dish and top with the fried shallots.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 402 |
| Total Fat | 32 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 30 mg |
| Sodium | 385 mg |
Reviews
The peas themselves were underwhelming. Reading the previous review, I had even added additional lemon zest and pepper to try to add more flavor. The fried shallots were great! The way I served it is folks served themselves the peas, then I passed a bowl with the fried shallots and they could sprinkle some on top of their peas. After dinner, I was in the kitchen cleaning up and eating the leftover fried shallots!
The fried shallots were the best part! The dish was otherwise simply bland; but it was simple to put together.