F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette. "I love shrimp boils and earthy field peas," he says. "So why not combine them in a snappy, succulent, and refreshing salad?"

July 2021

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Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Recipe Summary test

active:
15 mins
total:
1 hr 15 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 10 cups water, peas, Old Bay, salt, sugar, fennel seeds, red pepper, bay leaves, and 3 garlic cloves to a simmer in a 6-quart Dutch oven over high. Simmer until peas are tender, 30 to 40 minutes. Using a strainer, transfer peas to a large bowl; reserve liquid in Dutch oven. 

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  • Cut onion into quarters. Thinly slice 3 quarters. Finely chop remaining quarter; set aside chopped onion. Cut 1 lemon crosswise into thin slices. Add sliced onions and lemon to Dutch oven. Bring to a boil over high. Add shrimp; cook until pink and plump, about 3 minutes. Transfer shrimp, lemon slices, and sliced onions to bowl with peas. Discard cooking liquid.  

  • Mince remaining garlic clove, and place in a small bowl; add olive oil, vinegar, finely chopped onion, and the juice of remaining 2 lemons. Whisk until combined. Season with salt to taste. Pour vinaigrette over pea-shrimp mixture; toss to combine. Chill, uncovered, tossing occasionally, 30 minutes. Remove lemon slices, if desired. Garnish with dill; serve with hot sauce, lettuce, and lemon wedges. 

Make Ahead

Shrimp and peas can be made up to 2 days ahead and stored in an airtight container in refrigerator.

Suggested Pairing

Lemony California Chardonnay: La Crema Sonoma Coast

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