Garlic Shrimp With Peas

• 1 1/2 pounds medium shrimp with shells, shelled and deveined; retain shells
• Salt to taste
• 1 1/2 pounds fresh English peas, shelled (1 1/4 to 1 1/2 cups depending on size)
• 3 tablespoons extra-virgin olive oil
• 1 head green garlic or 6 garlic cloves, minced
• 1/4 to 1/2 teaspoon red chile flakes, to taste
• 13 cup finely chopped cilantro
• 13 cup finely chopped parsley
• Cooked rice for serving, optional

1. Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste.
2. Bring to a boil.
3. Skim off foam, reduce heat, cover partly and simmer 30 minutes.
4. Strain broth into a bowl and discard shells.
5. Return broth to saucepan.
6. Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
7. Return broth to a boil and add peas.
8. Boil 2 minutes, until just wrinkled and slightly tender.
9. Scoop out with a skimmer or slotted spoon and set aside.
10. Measure out 1/2 cup broth and set aside.
11. Heat oil over medium heat in a wide heavy skillet.
12. Add garlic and chile flakes.
13. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute.
14. Turn heat to medium-high and add shrimp.
15. Cook, stirring, until shrimp turns pink, about 2 minutes.
16. Add peas, cilantro and parsley and continue to toss in the pan for another minute.
17. Stir in 1/2 cup broth and heat through while stirring to deglaze pan.
18. Remove from heat, taste and adjust seasoning.
19. Serve.

shrimp, salt, english peas, extravirgin olive oil, green garlic, red chile flakes, cilantro, parsley, serving

Taken from cooking.nytimes.com/recipes/1017430 (may not work)