Sugar Snap Peas in Shallot Butter

Sugar Snap PeasSugar snap peas have edible pods (they’re actually fruits) and are cousins to snow peas.  Their pods are round, as compared to flat like the snow pea, making sugar snap peas crisp with a crunch that pops in your mouth!

Sauté quickly and serve with shallot ‘butter’ for a simple side dish that’s full of flavor.  Sugar snap peas are a very good source of dietary fiber, vitamin C (63% of your total daily requirement per cup), and vitamin A.    

print-iconPrint the Shopping List – Sugar Snap Peas in Shallot Butter

1.  Combine in a small bowl and blend well with a fork until smooth (shallot butter):

2.  Heat in a large skillet over MEDIUM heat:

  • 1 Tbsp. of extra virgin olive oil

3.  Add to pan, stir often, and sauté about 1 minute:

  • 1 lb. sugar snap peas

4.  Add to pan and sauté about 1 minute:

  • 2 Tbsp. mirin (Japanese sweet cooking wine)
  • 2 cloves of garlic, grated

5.  Reduce heat and add:

  • 1/4 cup chicken broth

6.  Simmer for about 1 minute.  Cook peas until they are tender-crunchy and bright green.  Do not overcook or they’ll lose their crunch!

7.  Remove from heat and fold in shallot butter.

8.  Toss well and season:

  • Freshly ground black pepper
  • Sea salt to taste (optional)

Makes 4 servings.

Eat and enjoy!



One thought on “Sugar Snap Peas in Shallot Butter

  1. I have had the pleasure of eating Karen’s snap peas in shallot butter. This is a delicious recipe and as an added bonus you get the fun of having the peas crunch and snap in your mouth — more fun than popping bubble wrap


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