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This recipe makes a simple, but elegant first course.

I love fresh peas in the springtime. and this dish showcases them at peak flavor.


1 lb. fresh shelled peas

1 onion, minced

Olive oil

4 TBSP cream


12 shrimp, peeled and deveined



Rinse the peas, place in a 4-quart pot with enough salted water to cover. Bring to a boil, then reduce the heat and simmer for 5-8 minutes or until tender. Meanwhile, sauté the onions in olive oil until translucent. Drain the peas and set aside, reserving the cooking liquid.

Once the onions are ready add them to the bowl of peas, add cream, half of the cooking liquid and purée with a stick blender until smooth. Season to taste with salt and pepper.

In a medium pan, melt the butter over medium heat and add shrimp until thoroughly cooked. Salt and pepper to taste.

For each serving, spoon ¼ of the pea purée onto a plate and top with 3 or 4 shrimp. Garnish with dill and serve.

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