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
tsp minced fresh chives
2
1/2 tsp grated lemon peel
4
cups chopped leeks (white and pale green parts only)
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
Directions
1.
Mix butter, minced tarragon, chives, and lemon peel in small bowl.
2.
Melt 2 tablespoons herb butter in large skillet over medium heat. Add leeks and thyme; sauté 5 minutes. Reduce heat to medium-low; sauté until very tender, about 6 minutes longer.
3.
Bring 8 cups water and tarragon sprigs to boil in large saucepan over high heat. Add beans and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to bowl of ice water. Add peas to boiling water; cook 2 minutes. Using slotted spoon, transfer peas to bowl with beans; drain. Add shrimp to saucepan, reduce heat, and simmer until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to small bowl. Add shells to saucepan; boil until liquid is reduced to 1/4 cup, about 40 minutes. Discard shells and tarragon sprigs. Stir lemon juice into cooking liquid. Remove pan from heat; whisk in remaining herb butter. Stir in shrimp. Reheat leeks. Stir in beans and peas. Serve shrimp with sauce alongside vegetables.
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