Mint and pea pesto:
- 2 pounds fresh green peas (about 2 cups shelled)
- ½ cup chopped fresh mint
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- ⅓ cup whipping cream
- Salt and freshly ground pepper
- 1 ½ pounds (750 grams) large shrimp, shelled
- Salt to taste
- 2 tablespoons olive oil
- ½ cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon smoked Spanish paprika
- ¼ cup white wine
- ½ cup fish or chicken stock
- Freshly ground pepper
Bring a pot of water to boil. Add peas and blanch for 1 minute. Drain and rinse with cold water to stop cooking. Set 1 cup peas aside.
Add the other cup of peas to a food processor, along with mint, cheese, butter and cream, and process until almost smooth. Stir in reserved peas. When needed, heat in a skillet until warm and slightly runny, adding a little more cream if needed. Season with salt and pepper to taste.
Salt shrimp. Heat oil in a large skillet over medium-high heat. Add shallots and garlic and sauté for 30 seconds or until beginning to soften. Add shrimp and paprika and sauté for 2 minutes or until almost cooked through. Add wine and stock and bring to a boil. Cook until shrimps isare pink and slightly curled and sauce is reduced to ¼ cup, about 2 minutes longer.
Stir in pesto. Toss together and season with salt and pepper to taste.