Shrimp and Pea Pancake

Ingredients

For 4 servings

• •1 lemon
• •3 radishes, trimmed, thinly sliced
• •8 oz sugar snap peas (about 2 cups), strings removed, thinly sliced on a diagonal, divided
• •2 c. à soupe extra-virgin olive oil, plus more for drizzling
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• •0.75 tasse plain whole-milk yogurt
• •2 large eggs
• •2 garlic cloves, finely grated
• •3 c. à soupe all-purpose flour
• •0.5 c. à café baking powder
• •4 scallions, thinly sliced
• •12 oz large shrimp, peeled, deveined, coarsely chopped
• •Freshly ground pepper

Method

1. 1.Preheat oven to 375°. Finely grate zest of 1 lemon into a large bowl; set aside. Cut lemon in half. Toss 3 radishes, trimmed, thinly sliced, and 4 oz. sugar snap peas (about 1 cup), strings removed, thinly sliced on a diagonal, in a medium bowl to combine. Squeeze juice from a lemon half over, drizzle generously with extra-virgin olive oil, and sprinkle with a pinch of kosher salt. Toss vegetables to coat; set salad aside.
2. 2.Place ¾ cup plain whole-milk yogurt in a small bowl and squeeze in juice from remaining lemon half. Drizzle in a little oil, add a pinch of salt, and mix together. Set yogurt sauce aside.
3. 3.Add 2 large eggs, 2 garlic cloves, finely grated, 3 Tbsp. all-purpose flour, ½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water to reserved lemon zest in bowl and whisk to combine. Mix in 4 scallions, thinly sliced, 12 oz. large shrimp, peeled, deveined, coarsely chopped, and remaining 4 oz. sugar snap peas (about 1 cup), strings removed, thinly sliced on a diagonal.
4. 4.Heat 2 Tbsp. extra-virgin olive oil in a medium ovenproof nonstick skillet over medium-high. Pour in shrimp batter and spread out to edges into a thin, even layer. Cook pancake until golden brown around edges, about 3 minutes. Transfer pan to oven; bake pancake until set, about 5 minutes. Carefully remove pan from oven and invert pancake onto a large plate.
5. 5.Cut pancake into wedges and top with dollops of reserved yogurt sauce, then scatter reserved salad over; season with freshly ground pepper.