Shrimp with Lemon, Tarragon, Green Beans, and Peas

• 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

1. Mix butter, minced tarragon, chives, and lemon peel in small bowl.
2. Melt 2 tablespoons herb butter in large skillet over medium heat.
3. Add leeks and thyme; saute 5 minutes.
4. Reduce heat to medium-low; saute until very tender, about 6 minutes longer.
5. Bring 8 cups water and tarragon sprigs to boil in large saucepan over high heat.
6. Add beans and cook until crisp-tender, about 4 minutes.
7. Using slotted spoon, transfer beans to bowl of ice water.
8. Add peas to boiling water; cook 2 minutes.
9. Using slotted spoon, transfer peas to bowl with beans; drain.
10. Add shrimp to saucepan, reduce heat, and simmer until opaque in center, about 2 minutes.
11. Using slotted spoon, transfer shrimp to small bowl.
12. Add shells to saucepan; boil until liquid is reduced to 1/4 cup, about 40 minutes.
13. Discard shells and tarragon sprigs.
14. Stir lemon juice into cooking liquid.
15. Remove pan from heat; whisk in remaining herb butter.
16. Stir in shrimp.
17. Reheat leeks.
18. Stir in beans and peas.
19. Serve shrimp with sauce alongside vegetables.

unsalted butter, tarragon, fresh chives, leeks, thyme, green beans, frozen petite peas, jumbo shrimp, lemon juice

Taken from www.epicurious.com/recipes/food/views/shrimp-with-lemon-tarragon-green-beans-and-peas-109382 (may not work)