Creamed Peas with Crispy Shallots

• 2 tablespoons butter
• 1 teaspoon red pepper flakes
• 1 tablespoon chopped garlic
• 1 small onion, diced
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 pound frozen sweet peas, thawed
• 2 tablespoons grated Parmesan
• 1 teaspoon chicken bouillon
• Pinch salt
• 1 teaspoon cracked black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon kosher salt, plus more for seasoning
• 1 tablespoon cracked black pepper
• 1 tablespoon paprika
• 2 shallots, peeled and cut into 1/8-inch thin rings
• 1/4 cup olive oil

1. In a large saucepan over medium-high heat, add the butter.
2. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes.
3. Stir in the onions and cook for an additional 1 to 2 minutes to soften.
4. Add the flour and cook for 1 minute while stirring to form a pasty roux.
5. Whisk in the milk and bring to a simmer being sure to remove all of the lumps.
6. Add the peas, Parmesan, chicken bouillon, salt, and pepper.
7. Cook for 2 to 3 minutes.
8. Remove from heat and ladle the mixture into a serving bowl.
9. Serve garnished with crispy shallots.
10. Crispy Shallots:
11. Put the flour, salt, pepper and paprika in a medium-sized mixing bowl.
12. Toss shallots into the flour to evenly coat.
13. Put the shallots into a mesh strainer and shake off the excess flour.
14. In a medium-sized saute pan over medium-high heat, add the olive oil.
15. Heat the oil until almost smoking and add the shallots.
16. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes.
17. Remove the shallots from the pan onto a paper towel lined platter.
18. Season with salt, to taste.

butter, red pepper, garlic, onion, flour, milk, sweet peas, parmesan, chicken bouillon, salt, cracked black pepper, allpurpose, kosher salt, cracked black pepper, paprika, shallots, olive oil

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/creamed-peas-with-crispy-shallots-recipe.html (may not work)