Snap Peas with Crispy Shallots

The simple addition of fresh crispy shallots is what makes this dish from CHOW.com a perfect accompaniment to a variety of dinner choices!

Snap Peas with Crispy Shallots

Ingredients

3 tablespoons all-purpose flour

Salt

Freshly ground black pepper

1/4 cup olive oil

2/3 cup thinly sliced shallots (about 2 to 3 medium)

2 pound sugar snap peas, strings removed

2 tablespoons water

Juice of 1/2 a medium lemon

Preparation

Line a large plate with paper towels and set aside. Place flour in a medium bowl and season with salt and pepper.

Heat oil in a medium frying pan over medium-high heat until shimmering. Add shallots to the flour and toss with your fingers to combine. Transfer shallots to a mesh strainer and shake to remove any excess flour.

Place shallots in a single layer in the hot oil and cook, stirring frequently with a slotted spoon, until they’re golden brown all over, about 2 to 3 minutes. Remove to the paper-towel-lined plate. Season with salt and set aside.

Pour off all of the oil from the pan and discard. Wipe out the pan with a paper towel and return it to medium heat. Add snap peas and water and season with salt and pepper. Sauté until heated through, about 3 minutes. Remove snap peas from heat, sprinkle with lemon juice, and toss to coat. Taste and season with more salt and pepper as needed. Immediately transfer to a serving platter, top with crispy shallots, and serve.

*Recipe and image courtesy of CHOW.com.*