Sautéed shrimp with peas in lemon-tarragon sauce

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

1. Rinse shrimp, then pat dry with paper towels.
2.  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.
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.

Nutritional info per serving (1 cup / 250 mL)

• Calories 160
• Protein 14 g
• Total Fat 8 g
  Saturated Fat 0.5 g
  Cholesterol 105 mg
• Carbohydrates 7 g
  Fibre 2 g
  Sugars 0 g
  Added sugars 0 g 
• Sodium 490 mg
• Potassium 110 mg