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PEAS & PEAS with SHALLOTS
Oh so easy, but packed with a crunch and deep flavor.

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
3-4 shallots, THINLY sliced
FRESH ground sea salt and black pepper, to taste

• In a large heavy skillet, heat butter over medium-high heat.
• Add half the shallots, sautéing until crisp.
• Spoon out shallots to drain on paper toweling.
• Add snap peas, frozen peas and remaining shallots, cooking and stirring 5-6 minutes until crisp-tender.
• Season with salt and pepper to taste.
• Top with crisp shallots if desired.