- 3/4 lb. sugar snap peas, strings and stems removed
- 1 tbsp. unsalted butter
- 1 shallot, finely chopped
- 1/4 tsp. salt; freshly ground black pepper
- 1-2 cup seedless red grapes, halved lengthwise
- 1 tbsp. dry white wine
Blanch the peas in boiling water for two minutes. Drain the peas, and then refresh them under cold running water until cool. Drain them again and set them aside. Heat the butter in a heavy-bottomed skillet over medium heat. Cook the shallot until soft – about two minutes. Add the peas, salt and pepper, and cook until the peas are heated through – two to three minutes. Add the grapes and wine, and cook until the wine has evaporated – about one minute. Serve immediately.
*Snow peas work equally well in this recipe. Blanch them for 30 seconds only. Serves 4