Shrimp and Baby Potato Fricassee with Piccata Sauce
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- Level
- easy
- Prep Time
- 25 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- Piccata Sauce
- 1 tbsp
- cornstarch
- 10 g
- 1 3/4 cups
- vegetable or chicken broth
- 430 ml
- 2
- garlic cloves, chopped
- 3 tbsp
- butter
- 1/8 tsp
- ground turmeric
- .37 g
- 1
- lemon, zest finely grated
- 2 tbsp
- lemon juice
- 30 ml
- 2 tbsp
- capers, chopped
- 15 g
- 1 tbsp
- Dijon mustard
- 15 ml
- Fricassee
- 1 lb
- raw srhimp (20-40), shelled and deveined
- 450g
- 1 lb
- baby potatoes, cooked and halved
- 450g
- 1/2 lb
- snow peas, trimmed and cut into 3
- 225g
- 1/4 cup
- Parmesan cheese, freshly grated
- 20g
Directions
Step 1
For the piccata sauce: In a small bowl, dilute the cornstarch in ¼ cup (60 ml) of the broth.
Step 2
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.
Step 3
For the fricasse: 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.
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