by Judy Kim
Creamy Peas with Shallots and Bacon
By Judy Kim | Yield: 6 servings
Total time: 25 minutes | Prep time: 5 minutes
6 oz bacon, cut into 1/2-inch pieces
1 clove garlic, minced
2 shallots, sliced thinly on mandolin
1/2 cup heavy cream
1 lemon, extra lemon slices for serving
1 tsp kosher salt
1/2tsp freshly ground black pepper
20 oz frozen peas
- In a large skillet on medium heat, cook bacon for about 5 minutes. As fat renders out, bacon will begin to crisp. Remove bacon with a slotted spoon onto a plate lined with paper towels. Remove all but 2 tbsp of fat and keep reserve in a jar. To the bacon fat add garlic and shallots. Sauté for a few minutes until softened. Add heavy cream, 1 tsp lemon zest and 1 tbsp lemon juice. Season with salt and pepper. Bring to a boil and simmer for 5 minutes.
- Add frozen peas and cook until peas are warmed through.
- Crumble bacon on top and garnish with lemon slices. Serve immediately.