Ingredients
1 ½ pounds shrimp
1 ½ pounds peas
6 garlic cloves, minced
¼ teaspoon red chile flakes
⅓ cup finely chopped cilantro
⅓ cup finely chopped parsley
Oil
Salt
Preparation
1- Place shrimp shells in water and salt to a boil in a medium saucepan, remove the foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and . Return broth to saucepan.
2- Sprinkle shrimp with salt, toss and let sit for 15 minutes.
3- Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender.
4- Heat oil over medium heat in a wide pan. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes.
5- Add peas, cilantro and parsley and continue to toss in the pan for another minute. Remove from heat, taste and adjust seasoning.
6- Cooked rice for serving, serve hot.
H.Zoghib