Peas with Shallots
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
- 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
- 1. 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.
3/4 cup: 91 calories, 3g fat (2g saturated fat), 8mg cholesterol, 360mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic exchanges: 1 vegetable, 1 fat, 1/2 starch.
Oct 29, 2018excellent in every regard!!! prepared it three times in a row right after we got it, that is how much we liked it!!!
© 2020 RDA Enthusiast Brands, LLC