Creamed Peas with Crispy Shallots

Ingredients

• 2 tablespoons butter 
• 1 teaspoon chicken bouillon 
• 0.3 cup flour all-purpose
• 2 tablespoons flour all-purpose
• 1 tablespoon garlic chopped
• 1 tablespoon kosher salt plus more for seasoning
• 1.5 cups milk 
• 0.3 cup olive oil 
• 1 small onion diced
• 1 tablespoon paprika 
• 2 tablespoons parmesan grated
• 1 pound peas sweet frozen thawed
• 1 tablespoon cracked pepper black
• 1 teaspoon cracked pepper black
• 1 teaspoon pepper flakes red
• 1 pinch salt 
• 2  shallots peeled cut into 1/8-inch thin rings

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ladle
• whisk
• mixing bowl
• sieve

Directions

1. In a large saucepan over medium-high heat, add the butter.
2. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften.
3. Add the flour and cook for 1 minute while stirring to form a pasty roux.
4. Whisk in the milk and bring to a simmer being sure to remove all of the lumps.
5. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes.
6. Remove from heat and ladle the mixture into a serving bowl.
7. Serve garnished with crispy shallots.
8. Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat.
9. Put the shallots into a mesh strainer and shake off the excess flour.
10. In a medium-sized saute pan over medium-high heat, add the olive oil.
11. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes.
12. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.