Sautéed Shrimp with Peas in Lemon Tarragon Sauce
INGRÉDIENTS
- 12 oz large raw shrimp, peeled and deveined 350 g
- 2 Tbsp canola oil, divided 30 mL
- 1 shallot, minced
- 3/4 cup low-sodium chicken broth 175 mL
- 1 cup frozen (not thawed) or fresh shelled peas 250 mL
- 2 Tbsp freshly squeezed lemon juice 30 mL
- 1 Tbsp chopped fresh tarragon, parsley or mint 15 mL
- Freshly ground pepper
PRÉPARATION
- 1. Rinse shrimp, then pat dry with paper towels.
- 2. In a large saute pan, heat 1 Tbsp (15 mL) of the canola oil over medium-high heat until it starts to ripple. Add the shrimp and stir until just starting to turn pink (about 1 minute). Transfer to a plate and set aside.
- 3. Add remaining 1 Tbsp (15 mL) canola oil. Then add shallots to pan and cook until shallots are soft (1 to 2 minutes). Pour in broth and stir in peas, lemon juice and tarragon.
- 4. Return shrimp to pan and let come to a boil; cook until shrimp are cooked through and peas are tender (about 2 minutes).
- 5. To serve, with a slotted spoon, divide shrimp among plates and top evenly with peas and sauce over shrimp.
RENDEMENT
4 servings
PORTION
3oz (90 g) of shrimp
VALEUR NUTRITIVE
Per Serving
| Calories | 160 |
| Lipides | 8 g |
| Gras saturés | 0.5 g |
| Cholestérol | 105 mg |
| Glucides | 7 g |
| Fibres | 2 g |
| Protéines | 14 g |
| Sodium | 490 mg |
| Potassium | 110 mg |
