Creamed peas with crispy fried shallots (and a guy fieri fan experience)

Hello foodies this Past week I've been invited to a taping of guys grocery games by my friends Becky's mom debbie Cleveland and it was an memorable experience of a lifetime. She won tickets for her day program charity event becoming independent auction and it was an adventure. The next day I decided to make a dish that pairs well with poultry so I made food network creamed peas with crispy fried shallots and we could eat the shallots alone but my grandparents say eat your veggies and yep so true. So I hope you enjoy this recipe and here you go
https://www.foodnetwork.com/recipes/food-network-kitchen/creamed-peas-with-fried-shallots-5477838

Creamed Peas with Fried Shallots

Ingredients

3 small shallots, thinly sliced into rings

1 cup half-and-half

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

Pinch of cayenne pepper

Vegetable oil, for frying

2 10-ounce packages frozen peas

1 5.2-ounce package soft cheese with garlic and herbs (such as Boursin)

1/4 teaspoon grated lemon zest

1/4 teaspoon freshly grated nutmeg

2 tablespoons chopped fresh parsley

1. Toss the shallots with 1/4 cup half-and-half and a large pinch each of salt and black pepper in a small bowl. Set aside to soak 10 minutes.
2. Meanwhile, combine the flour, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Heat about 1/4-inch vegetable oil in a medium nonstick skillet over medium heat. Working in batches, remove the shallots from the half-and-half, coat with the seasoned flour and fry, stirring, until crisp and golden brown, 4 to 6 minutes. Remove with a slotted spoon to a paper towel?lined baking sheet to drain; sprinkle with salt. Add more oil to the skillet as needed between batches.

Bring a medium saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes; drain. Add the remaining 3/4 cup half-and-half and the cheese to the pan and cook over medium-low heat, stirring, until creamy. Stir in the lemon zest, nutmeg and a few grinds of black pepper. Stir in the peas until well coated; season with salt and black peppe

Remove the pan from the heat and stir in the parsley. Transfer to a serving dish and top with the fried shall

Tip Make the creamed peas (step 3) up to 1 day ahead; cover and refrigerate. Reheat over low heat, adding 1 to 2 tablespoons more half-and-half to thin the sauce, then stir in the parsley. Fry the shallots before serving.