Shrimp and Baby Potato Fricassee with Piccata Sauce
Shrimp and Baby Potato Fricassee with Piccata Sauce
Ingredients
- 1 tbsp cornstarch
- 1 ¾ cups (430 ml) vegetable or chicken broth
- 2 garlic cloves, chopped
- 3 tbsp butter
- 1/8 tsp ground turmeric
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 2 tbsp capers, chopped
- 1 tbsp (15 ml) Dijon mustard
- 1 lb (450 g) raw shrimp (20-40), shelled and deveined
- 1 lb (450 g) baby potatoes, cooked and halved
- ½ lb (225 g) snow peas, trimmed and cut into 3
- ¼ cup (20 g) Parmesan cheese, freshly grated
Instructions
- In a small bowl, dilute the cornstarch in ¼ cup (60 ml) of the broth.
- In a large, deep skillet over medium heat, soften the garlic in the butter. Add the turmeric and mix well. Add the remaining broth, the lemon zest and juice. Simmer for 3 minutes. Whisk in the cornstarch mixture, capers and mustard. Bring to a boil and simmer for 1 minute or until the sauce thickens. Season with salt and pepper.
Shrimp and Baby Potato Fricassee with Piccata Sauce