Shrimp with Peas and Sorrel

Sunday June 29

We returned to a somewhat bare cupboard and scourged together a meal of whatever was fresh in the garden and frozen in the fridge. There were a few tender peas in the pod and some bigger peas that needed to be shelled. Each had to be braised separately with a little butter, wine and red oinon (one after the other, but in the same pan. Do we look crazy? Well, yes, but also lazy). Then we tossed in a handful of sorrel, added some cream, and then the shrimps. The thinking was that sorrel was green, like peas, but they were not a great success together. Oh, well.