Shrimp and Pea Pancake

• servings: 4 servings

Ingredients

1 lemon

3 radishes, trimmed, thinly sliced

8 oz. sugar snap peas (about 2 cups), strings removed, thinly sliced on a diagonal, divided

2 Tbsp. extra-virgin olive oil, plus more for drizzling

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

¾ cup plain whole-milk yogurt

2 large eggs

2 garlic cloves, finely grated

3 Tbsp. all-purpose flour

½ tsp. baking powder

4 scallions, thinly sliced

12 oz. large shrimp, peeled, deveined, coarsely chopped

Freshly ground pepper

Directions

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.

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.

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.

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.

Cut pancake into wedges and top with dollops of reserved yogurt sauce, then scatter reserved salad over; season with freshly ground pepper.