Lemon Tarragon Shrimp with Peas
Lemon Tarragon Shrimp with Peas
Submitted by Michelle Sulak, Petoskey, MI
Seafood
Ingredients
- 1/4 cup unsalted butter
- ¼ cup Fustini's Delicate SELECT olive oil
- 1/8 cup freshly chopped tarragon
- 4 teaspoons minced fresh chives
- 2 ½ teaspoons grated lemon peel
- 4 cups chopped leeks (green and white part only)
- ½ teaspoon dried thyme
- 2 cups frozen baby peas
- 16 uncooked jumbo shrimp (peeled)
- 2 tablespoons lemon juice
Directions
- Mix butter, olive oil, tarragon, chives and lemon peel in a small bowl. Melt 2 Tbsp. of this mixture in a large saucepan over medium heat. Add leeks and thyme and sauté, until tender. About 10 minutes.
- Add shrimp, lemon juice and peas to saucepan. Cook until shrimp is almost pink. Add remaining herb mixture to saucepan and toss to coat.
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