Shrimp and Snow Peas

Preparation info

  • 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 2 tablespoons peanut oil
  • 1 pound (about 18) raw large shrimp, peeled and deveined


  1. Heat half the peanut oil in a small skillet over medium heat. Sauté half of the shrimp, stirring and tossing frequently, until done, about 4 minutes; the shrimp will turn pink and become firm. Do not overcook.
  2. Lift the cooked shrimp from the skillet with a slotted spoon and transfer them to a small deep bowl just large enough to hold them. Repeat with the remai