Shrimp & Snow Peas

This recipe was inspired by a dish from The Shun Lee Cookbook (2007) by Michael Tong.  My sauce is significantly different, however.  Round one: I made the sauce as per Mr. Tong but thought it was entirely too vinegar-y, and tossed it out.  Round Two: The second batch of sauce I made was (in my opinion) more balanced with a hint of sweetness and nuttiness (from the sesame oil).  The end result was a dish of tender shrimp blanketed in a velvety white sauce, punctuated with sweet green peas and crunchy snow peas. A word about the shrimp:  I broke my own rule and bought these shrimp from Fresh Market already de-veined and shelled, with the tail on. The count was 16/20 which is a bit smaller than the shrimp I usually use.  They were excellent.  I tossed in frozen peas along with snow peas.  The ginger was conspicuous but not overwhelming.  I loved the scallions, also.  In fact, every element of this dish was a star.  It was a pretty dish, too — not as precisely gorgeous as the food plated in The Bear (yes, I’m on the third season and I love it).   But if the food on The Bear is “runway model” beautiful, meaning entirely unrealistic, then this dish is Pamela Anderson without make-up, i.e., beautiful in a refreshing, bright and healthy way.  I really loved this dish!