Best Grilled Sugar Snap Peas Recipes

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS

Steps:

• Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
• Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
• Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
• Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
• Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

GRILLED SPICED PORK, ORANGE-LIME GLAZE & SUGAR-SNAP PEAS WW

Steps:

• Spray the grill rack with nonstick spray; prepare the grill.
• PREPARE GLAZE:.
• In a small saucepan, bring the marmalade, lime juice, and shallot to a boil. Boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
• PREPARE RUB:.
• In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
• PREPARE PORK:.
• Rub the rub all over the pork.
• Grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the pork reaches 160°F, 20-25 minutes.
• PREPARE SUGAR-SNAP PEAS:.
• In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
• Rinse under cold water and drain.
• Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (Be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
• ASSEMBLE FOR SERVING:.
• Gently warm the remaining glaze over low heat.
• Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

CURRY IN A HURRY GRILLED CHICKEN WITH SALSA AND SUGAR SNAP PEAS

Steps:

• SALSA: In bowl, combine Salsa ingredients. Add salt, if desired.
• CHICKEN: Heat grill. In a separate bowl, mix paste and dressing. Brush half of paste mixture over chicken. Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture.
• SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender.
• Serve peas with chicken and salsa.

GRILLED SHRIMP SKEWERS WITH SUGAR SNAP PEAS

Steps:

• 1. Gather your marinade ingredients
• 2. Prepare your marinade and place in a bowl or in a ziplock baggie. Clean your shrimp and add to marinade. Refrigerate for 1 to 2 hours.
• 3. Clean your fresh sugar snap peas. You can steam your peas for 5 minutes or so and just place your shrimp skewers on top of the peas or you can add them to the skewer as well. They cook nicely with the shrimp and still have a nice crunch to them even after grilling. If cooking add your oil, salt, pepper and toasted black sesame seeds after you steam them.
• 4. Take your shrimp out of marinade and place on skewers alternating the sugar snap peas or just the shrimp themselves. Now, add your sprinkle of tumeric, salt & pepper to taste and toasted black sesame seeds. After placing them on the skewer grill accordingly to the size of shrimp you use. I had a medium shrimp so it was 3 to 4 minutes on each side.
• 5. Once shrimp is done remove from grill and plate over the peas and then squeeze fresh lime juice over them right before serving.

GRILLED SUGAR SNAP PEAS

Steps:

• Arrange rack 4 to 5 inches from broiler or grill. Preheat to medium high. Line a heavy baking sheet with foil. Toss peas with oil and spread on pan in a single layer. Place peas under broiler or on grill for 2 minutes. Remove and turn the peas. Return for 2 minutes longer until lightly charred. Transfer to serving bowl and sprinkle with salt to taste and chives as desired.