Pan Shocking
Shocking refers to the practice of cooling vegetables very quickly in order to halt cooking. This is usually done by transferring vegetables from the stove into an ice bath. I occasionally use this method for shocking, especially if the vegetable — for instance, asparagus — is large and so will not cool quickly unless immersed in ice water.

But in order to preserve every bit of flavor in delicate vegetables like spring peas, I prefer pan shocking. To pan shock, take vegetables out of the pot with a strainer and spread them out on a baking sheet lined with a tea towel. If you want them to cool even more quickly, put the pan of vegetables in the refrigerator.