Mix butter, tarragon, chives and grated lemon peel (from one lemon) in a bowl. Mash with a fork to combine.
Melt herb butter in large skillet over medium heat.
Add leeks and thyme and cook for 5 minutes, reduce heat to low and continue cooking for 8-10 minutes longer. Remove from heat.
In a large saucepan bring water to a boil to cook egg noodles. When water boils add egg noodles and green beans to pan. Cook 6 minutes and then add green peas to water, cook 4 minutes longer. After a total of 10 minutes, drain well.
While noodles and vegetables are cooking, put skillet back on med high heat and add shrimp and lemon juice (from one lemon) to leeks and herbs and stir-fry over med high heat for 6-10 minutes.
Add shrimp/leeks to egg noodles/vegetables in a large bowl.
Serve immediately.
Ingredients:
1/2 cup butter or 1/2 cup margarine, room temperature
1/2 cup minced fresh tarragon
4 teaspoons minces fresh chives
1 lemons
1 bunch leeks, white and pale green parts only,sliced
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 lb jumbo shrimp, peeled and deveined
12 ounces green beans, trimmed
12 ounces frozen peas
16 ounces egg noodles, uncooked
Steps/Methods:
Mix butter, tarragon, chives and grated lemon peel (from one lemon) in a bowl. Mash with a fork to combine.
Melt herb butter in large skillet over medium heat.
Add leeks and thyme and cook for 5 minutes, reduce heat to low and continue cooking for 8-10 minutes longer. Remove from heat.
In a large saucepan bring water to a boil to cook egg noodles. When water boils add egg noodles and green beans to pan. Cook 6 minutes and then add green peas to water, cook 4 minutes longer. After a total of 10 minutes, drain well.
While noodles and vegetables are cooking, put skillet back on med high heat and add shrimp and lemon juice (from one lemon) to leeks and herbs and stir-fry over med high heat for 6-10 minutes.
Add shrimp/leeks to egg noodles/vegetables in a large bowl.
Serve immediately.
