Shrimp and Baby Potato Fricassee with Piccata Sauce

Ingredients

• Piccata Sauce

  • 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

• Fricassee

  • 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