Shrimp and Baby Potato Fricassee with Piccata Sauce

Ingredients

Piccata Sauce

• 1 tbsp cornstarch
• 1 ¾ cups (430 ml) vegetable or chicken broth
• 2 garlic cloves, chopped
• 3 tbsp butter
• 1/8 tsp ground turmeric
• 1 lemon, zest finely grated
• 2 tbsp (30 ml) lemon juice
• 2 tbsp capers, chopped
• 1 tbsp (15 ml) Dijon mustard

Fricassee

• 1 lb (450 g) raw shrimp (20-40), shelled and deveined
• 1 lb (450 g) baby potatoes, cooked and halved
• ½ lb (225 g) snow peas, trimmed and cut into 3
• ¼ cup (20 g) Parmesan cheese, freshly grated