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

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