Shrimp with Lemon, Tarragon, Green Beans, and Peas

Name: Shrimp with Lemon, Tarragon, Green Beans, and Peas
Yield: 4 main-course
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/2 cup minced fresh tarragon plus sprigs from 1 package fresh tarragon (tied together); 4 teaspoons minced fresh chives; 2 1/2 teaspoons grated lemon peel; 4 cups chopped leeks (white and pale green parts only); 1/2 teaspoon dried thyme; 12 ounces green beans, trimmed, cut into 1 1/2-inch pieces; 2 cups frozen petite peas; 16 uncooked jumbo shrimp, peeled, deveined, shells reserved; 2 tablespoons fresh lemon juice

By Lane Crowther

March 31, 2004

Recipe notes