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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
  • ¾ 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
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