Peas Glorious Peas

For all my pining for Europe, I must say I am thoroughly enjoying our new location in the San Francisco Bay
area. One highlight is the San Rafael Farmers Market, held every Thursday and Sunday in the shadows of the Marin Civic Center, an impressive building designed by Frank Lloyd Wright. I was there this past week shopping for a cooking party I hosted over the weekend and was delighted to have an excuse to buy armfuls of fresh produce and flowers showcased by local farmers and food purveyors. My favorite at this time of year are the fresh peas, sweet and crisp, which I prefer to pop straight out of their shells directly into my mouth - no need to bother with cooking. They are the best fast food. I also came upon some beautiful edible flowers, in this case, flowering kale - tasty and peppery to the bite and a beautiful spot of color to add as garnish to a dish. I share with you one of the recipes featured at the party that made good use of the sweet peas. You may notice some edible flowers as well.

Spring Pea and Pecorino Purée with Sautéed Garlic Shrimp
Serves 8 as an appetizer

2 cups shelled English peas
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons grated Pecorino Romano cheese

½ teaspoon dried chili flakes
1 large garlic clove, minced
16 large shrimp, peeled, deveined
2 tablespoons dry white wine

Pecorino Romano shavings
Freshly ground black pepper
Olive oil
Fresh chives

Prepare spring pea purée:
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon salt and the peas. Reduce heat and simmer until peas are tender. Remove from heat, drain peas, reserving 1 cup cooking liquid.
Combine peas and 1/4 cup cooking liquid in food processor and purée until smooth. Add more water to desired consistency.
Season purée to taste with salt and pepper. Stir in one tablespoon olive oil and grated
cheese. Keep warm.

Prepare shrimp:
In a sauté pan, heat 2 tablespoons olive oil. Add garlic and chili flakes. Cook, stirring, until fragrant, about 1 minute. Add shrimp in one layer and cook, turning once, until pink on the outside and opaque in the center, about 2 minutes per side. Add wine and cook 30 seconds to allow alcohol to evaporate. Remove from heat.

Divide warm pea purée among 8 demi-tasse cups or martini glasses. Arrange 2 shrimp over purée. Top with Pecorino shaving, freshly ground black pepper and drizzle olive oil over. Garnish with chives (and edible flowers as available!)