Creamed Peas With Crispy Shallots Recipes

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PEAS WITH SHALLOTS



Peas with Shallots image

I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
2 shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges

CREAMED PEAS WITH FRIED SHALLOTS



Creamed Peas with Fried Shallots image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

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

Steps:

  • 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.

CREAMY PEAS WITH SHALLOTS AND BACON



Creamy Peas with Shallots and Bacon image

This Creamy Peas with Shallots and Bacon Recipe from Delish.com makes a stellar side dish.

Categories     Food     Recipes

Time 25m

Yield 6

Number Of Ingredients 8

6 oz. bacon, cut into 1/2" pieces
1 clove garlic, minced
2 shallots, sliced thinly on mandolin
1/2 c. heavy cream
Juice and zest of 1 lemon, plus extra lemon slices for serving
kosher salt
Freshly ground black pepper
20 oz. frozen peas

Steps:

  • In a large skillet on medium heat, cook bacon until crisp, about 6 minutes. Transfer bacon with a slotted spoon onto a plate lined with paper towels. Remove all but 2 tablespoons of fat and keep reserve in a jar. Add garlic and shallots to remaining bacon fat and cook until softened, 1 to 2 minutes.
  • Add heavy cream, 1 teaspoon lemon zest, and 1 tablespoon lemon juice and season with salt and pepper. Bring to a boil and simmer for 5 minutes.
  • Add frozen peas and cook until warmed through.
  • Crumble bacon on top and garnish with lemon slices. Serve immediately.

CREAMED PEAS WITH FRIED SHALLOTS



Creamed Peas with Fried Shallots image

Creamed Peas are a classic side dish recipe! We've kicked up these creamy peas with homemade, crispy fried shallots that add an addicting crunch!

Provided by Dan

Categories     Side Dish

Time 25m

Number Of Ingredients 10

3 shallots, peeled and sliced into rings
1 cup heavy cream, divided
Kosher salt and fresh ground black pepper
1/2 cup flour
1/2 teaspoon cayenne pepper
24 ounce package frozen peas
1 (5.2 ounce) package Boursin Garlic & Fine Herbs cheese
1/2 teaspoon freshly grated nutmeg (see note*)
1/4 cup grated parmesan cheese
Vegetable or canola oil for frying

Steps:

  • Add the sliced shallots to a bowl with 1/2 cup of the cream. Let the shallots soak for 15 minutes.
  • Add the flour and cayenne pepper to a bowl. Season the flour generously with salt and pepper.
  • Add the oil to a skillet over medium heat, you want enough oil to totally coat the bottom of the skillet. Drain the shallots from the cream and dust in the flour mixture, shaking off the excess. Once the oil is hot, add the shallots and fry until brown and crispy, just about 2 minutes on each side. Remove the fried shallots to a paper towel lined plate and season with salt.
  • Start a pot of water to boil for the peas. Once the water is boiling, add a couple of tablespoons of salt to season the water and then pour in the frozen peas. Bring the water back to a boil and cook the peas for 7-8 minutes until tender.
  • Drain the peas and return them back to the pot over low heat. Add the Boursin cheese and stir into the peas until it's melted. Next add the parmesan cheese, the remaining 1/2 cup of the cream and fresh nutmeg. Stir to combine and heat until warmed through.
  • Serve the peas in a casserole dish with the fried shallots on top for garnish.

CREAMED PEAS



Creamed Peas image

"I can still taste these wonderful peas in Mama's delicious white sauce. Our food was pretty plain during the week, so I thought this white sauce made the peas 'extra fancy' and fitting for a Sunday meal."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen peas
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup whole milk
1 teaspoon sugar

Steps:

  • Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 271mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

PEAS WITH ROASTED SHALLOTS



Peas with roasted shallots image

This flavoursome side dish of peas with caramelised onions from James Martin is healthy and versatile

Provided by James Martin

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 6

550g shallot , peeled and halved
85g golden caster sugar
1kg frozen pea
bunch mint , chopped
3 tbsp good-quality extra-virgin olive oil
juice ½ lemon

Steps:

  • Turn oven to 200C/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, and add the shallots. Cook for a few mins to caramelise the outside to a nice golden colour, then transfer to the oven for 5 mins to cook through.
  • Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve with your favourite roast.

Nutrition Facts : Calories 176 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.03 milligram of sodium

CREAMED PEAS



Creamed Peas image

Twist up your traditional Easter feast with a new side dish. Creamed Peas get upgraded with mushrooms, chicken stock (instead of milk or heavy cream) and reduced fat cream cheese. Warm and comforting, this recipe will have dinner guests asking for "more peas, please" before you can whip up a second batch. Photo credit: Julie Gransee from Lovely Little Kitchen.

Provided by McCormick

Categories     Side Dishes,

Yield 7

Number Of Ingredients 11

2 tbsps butter
1/4 cup finely chopped shallots
1 cup small white mushrooms quartered
1 tbsp flour
1 tsp McCormick® Dill Weed
1 tsp McCormick® Garlic Powder
1/2 tsp salt
1/4 tsp McCormick® Black Pepper, Ground
1 cup chicken stock
2 oz (1/4 package) reduced fat cream cheese cubed
1 package (16 oz) frozen peas thawed

Steps:

  • Melt butter in large skillet on medium-high heat. Add shallots and mushrooms; cook and stir 2 minutes or until mushrooms are browned. Sprinkle with flour and seasonings. Cook and stir 1 minute or until well blended. Stir in stock and cream cheese. Stirring constantly, cook 2 minutes or until cream cheese is melted. Add peas; cook and stir 5 minutes longer or until heated through.

Nutrition Facts : Calories 117 Calories

CREAMED PEAS WITH CRISPY SHALLOTS



Creamed Peas with Crispy Shallots image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

  • 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.

PEAS AND RICE WITH CRISPY SHALLOTS



PEAS AND RICE WITH CRISPY SHALLOTS image

This sounds like a gourmet dish but it's very simple and you may substitute any kind of rice you like. Recipe & photo: bonafidefarmfood.com

Provided by Ellen Bales

Categories     Rice Sides

Time 40m

Number Of Ingredients 7

2 c kapika rice (golden rice)
2 3/4 c vegetable broth
1 c fresh or frozen peas
1/2 c shallots, sliced into very thin rounds and separated
peanut oil or safflower oil
2 tsp fresh chives, minced
2 tsp parsley, minced

Steps:

  • 1. Place the uncooked rice into a 3-1/2-quart Dutch oven with a heavy lid. Add the vegetable stock and a pinch of salt. Bring the broth to a boil over high heat. Immediately turn down the heat to simmer and put the lid on. Simmer for 20 minutes.
  • 2. Heat 1/2 inch of oil in a 2-quart saucepan over medium high heat. When the oil is hot, add the shallots. When the shallots are brown, in just a couple of minutes, remove them from the pan with a slotted spoon to a paper towel-lined plate and season with salt and pepper. Set aside.
  • 3. When the rice is done, quickly add the peas. Don't stir them; just leave them on top of rice to steam. Cover the pot and let simmer for 10 minutes.
  • 4. Fluff the rice/peas with fork. Spoon mixture into bowls, sprinkle with the chives and parsley, and finally with the shallot garnish. Serve while hot.

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