Name: Shrimp and Baby Potato Fricassee with Piccata Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
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

Preparation

Piccata Sauce
- 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.
Fricassee
- Add the shrimp and potatoes to the sauce. Simmer for 3 minutes or until the shrimp are almost cooked. Add the snow peas and cook for 1 minute while stirring. Adjust the seasoning. Top with the cheese. Serve with toast, if desired.

Shrimp and Baby Potato Fricassee with Piccata Sauce

Categories

Ingredients

Piccata Sauce

Fricassee

Preparation

Piccata Sauce

Fricassee

Personal Note

To help you with this recipe

RICARDO Fine Stainless Steel Grater