Sautéed shrimp with peas in lemon-tarragon sauce | Heart and Stroke Foundation

Name: Sautéed shrimp with peas in lemon-tarragon sauce | Heart and Stroke Foundation
Total time: 15 min
Ingredients: 12 oz (350 g) ounces peeled, deveined raw shrimp or prawns; 2 tbsp (25 mL) canola oil, divided; 1 shallot, minced; 3/4 cup (175 mL) low-sodium chicken broth; 1 cup (250 mL) frozen (not thawed) or fresh shelled peas; 2 tbsp (25 mL) freshly squeezed lemon juice; 1 tbsp (15 mL) chopped fresh tarragon, parsley or mint; Freshly ground pepper

www.heartandstroke.ca

Enjoy this light, refreshing and healthy treat for a quick and easy dinner.

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shrimp

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Ingredients

12 oz (350 g) ounces peeled, deveined raw shrimp or prawns
2 tbsp (25 mL) canola oil, divided
1 shallot, minced
3/4 cup (175 mL) low-sodium chicken broth
1 cup (250 mL) frozen (not thawed) or fresh shelled peas
2 tbsp (25 mL) freshly squeezed lemon juice
1 tbsp (15 mL) chopped fresh tarragon, parsley or mint
Freshly ground pepper

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Sautéed shrimp with peas in lemon-tarragon sauce | Heart and Stroke Foundation

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Ingredients

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