In ancient Rome, pea puree belonged to every feast as a side dish, because peas have been an important crop for decades.
Pea Puree with Crevettes
INGREDIENTS I SERVES 2:
1 clove of garlic
1tsp chopped oregano
1 tbsp olive oil
1 tbsp lemon juice
1 tsp coconut oil
PREP: 5M I COOKING: 15M
Steam the peas in mineral water at medium heat until soft.
Preheat the oven to 250 degrees top and bottom heat.
Break open the shell of the crevettes, remove the meat and place in a medium size ovenproof dish.
Cut the garlic clove into fine slices and spread with the chopped oregano over the crevettes. Drizzle with olive oil and lemon juice and cook in the oven for 5 minutes.
Puree the soft boiled peas with a hand blender. Stir in the coconut oil and season with pepper. Spread on plates and enjoy warm with the crevettes.
Peas offer low calories at full taste. They consist of 70 percent water and 7 percent protein. Dried peas even consist of 20 percent protein. They are good for our nerve functions, for a healthy heart performance and strengthen the hair and nails.
You can keep the food in the fridge for the following day. Remove from the fridge half an hour before consumption and heat again briefly in the pot or microwave.