Sautéed Shrimp with Peas in Lemon-Tarragon Sauce

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

 
Directions:

• Rinse shrimp, then pat dry with paper towels.
• In a large saute pan, warm 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.
• 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.
• Return shrimp to pan and let come to a boil; cook until shrimp are cooked through and peas are tender (about 2 minutes).
• To serve, with a slotted spoon, divide shrimp among plates and top evenly with peas and sauce over shrimp.

 
Prep Time: 10 min.
Cook Time: 5 min.
Servings: 4
 
Source: www.heartandstroke.com (recipe and photo provided by CanolaInfo.org).