Shrimp With Lemon, Tarragon, Green Beans, And Peas

Shrimp With Lemon, Tarragon, Green Beans, And Peas
Shrimp With Lemon, Tarragon, Green Beans, And Peas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    cup unsalted butter - (1 1/2 sticks) room temperature

  • 1/2

    cup minced fresh tarragon plus

  • 1

    package fresh tarragon sprigs tied together

  • 4

    teaspoons minced fresh chives

  • 2 1/2

    teaspoons grated lemon peel

  • 4

    cups chopped leeks (white and pale green parts only)

  • 1/2

    teaspoon dried thyme

  • 12

    ounces green beans trimmed, and cut into 1 1/2" pieces

  • 2

    cups frozen petite peas

  • 16

    uncooked jumbo shrimp peeled, deveined, and shells reserved

  • 2

    tablespoons fresh lemon juice

Directions

Mix butter, minced tarragon, chives, and lemon peel in small bowl. Melt 2 tablespoons herb butter in large skillet over medium heat. Add leeks and thyme; sauté 5 minutes. Reduce heat to medium-low; sauté until very tender, about 6 minutes longer. Bring 8 cups water and tarragon sprigs to boil in large saucepan over high heat. Add beans and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to bowl of ice water. Add peas to boiling water; cook 2 minutes. Using slotted spoon, transfer peas to bowl with beans; drain. Add shrimp to saucepan, reduce heat, and simmer until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to small bowl. Add shells to saucepan; boil until liquid is reduced to 1/4 cup, about 40 minutes. Discard shells and tarragon sprigs. Stir lemon juice into cooking liquid. Remove pan from heat; whisk in remaining herb butter. Stir in shrimp. Reheat leeks. Stir in beans and peas. Serve shrimp with sauce alongside vegetables. This recipe yields 4 main-course servings.

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