Ingredients (serves 4)
2 lbs fresh English peas (blanched and shocked)
3 c chicken stock (homemade or store bought)
1/2 lb shrimp (cleaned and deveined)
3 Calabrian chilis (de-seeded)
1 leek (cut in half lengthwise, washed, and julienned)
1/4 c olive oil
Salt and pepper to taste
1 tsp Dijon mustard
2 Tbsp shallot (minced)
1 tsp Worcestershire sauce
1 lemon (zest and juice)
1 Tbsp fresh thyme
1/4 c canola oil
Whisk ingredients together. Pour over shrimp and let marinate at least one hour.
2 Tbsp white vinegar
1/2 lime (juice)
1/2 c water
3 Tbsp sugar
1 bay leaf
1 tsp salt
Bring to a boil and pour over leeks.
Bring the chicken stock to a boil. Fill your blender cup 3/4 of the way with blanched peas. Pour in hot stock just to cover the peas. Blend on high for two minutes, then pass the soup through a fine strainer using a rubber spatula. Place in the fridge to cool.
Meanwhile, turn on your grill and while it’s heating, blend your chilis and canola oil on high. Once finished, strain and set aside.
When the grill is ready, grill the shrimp one minute each side. Rest the shrimp in a bowl of the chilled soup, top with the pickled leeks and a few drops of your chili oil, and enjoy.