Best Shrimp Salad Blts With Homemade Tarragon Mayonnaise Recipes

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TANGY TARRAGON SHRIMP SALAD



Tangy Tarragon Shrimp Salad image

This shrimp salad reminds me of one of the great lunches of my life, sitting on the front porch of the wonderful grocery in Seaside, Florida...plump, pink shrimp in a fresh tarragon dressing spooned onto saltine crackers, with an ice cold beer, and great friends. From the Pat Conroy Cookbook.

Provided by KathyP53

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shrimp, peeled and deveined (21-25 shrimp or lb.)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon finely minced fresh tarragon
1 teaspoon fresh lemon juice
1 teaspoon tarragon vinegar
1/4 cup finely diced celery
1/4 cup finely minced scallion
1 teaspoon coarse salt
1/2 teaspoon fresh ground white pepper

Steps:

  • In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
  • In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
  • In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.

Nutrition Facts : Calories 128.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 147.9, Sodium 1287.1, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 16.1

TARRAGON SHRIMP SALAD



Tarragon Shrimp Salad image

Provided by Ina Garten

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

2 pounds (16- to 20-count) peeled and deveined shrimp (2 1/2 pounds in the shell)
3 tablespoons Pernod liqueur
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1 cup small-diced celery
3/4 cup thinly sliced scallions, white and green parts (4 scallions)
2 tablespoons minced fresh tarragon leaves, plus extra for garnish
2/3 cup good mayonnaise, such as Hellmann's

Steps:

  • Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
  • Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
  • Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

SHRIMP BLT



Shrimp BLT image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

16 medium shrimp (about 12 ounces), peeled and deveined
Juice of 1/2 lemon
2 teaspoons Old Bay seasoning
1/3 cup sour cream
1/3 cup mayonnaise
2 dill pickle sandwich slices, chopped, plus more slices for serving
Kosher salt and freshly ground pepper
8 slices bacon
8 slices potato bread
4 inner Bibb lettuce leaves
2 large tomatoes, sliced
Potato chips, for serving

Steps:

  • Toss the shrimp with the lemon juice and 1 teaspoon Old Bay seasoning in a medium bowl. Whisk the sour cream, mayonnaise, chopped pickles, the remaining 1 teaspoon Old Bay and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
  • Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove to a paper towel-lined plate and discard all but 1 teaspoon of the fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping the shrimp halfway through, until opaque and cooked through, 3 to 4 minutes.
  • Lightly toast the potato bread and spread each slice with the sour cream mixture. Sandwich with the lettuce, tomatoes, shrimp, pickle slices and bacon. Serve with potato chips.

SHRIMP SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

  • Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

BARBECUED SHRIMP "BLT" SANDWICH



Barbecued Shrimp

Provided by Food Network

Categories     main-dish

Time 1h

Yield Makes 4 triple-decker sandwich

Number Of Ingredients 16

1 teaspoon vegetable oil, plus 3 tablespoons
3 ounces (about 5 large) shallots, peeled and sliced
1/2 cup dry white wine
1 tablespoon Champagne vinegar
1/2 cup heavy cream
1/2 cup (4 ounces) unsalted butter, cut into small pieces
1/2 lemon, juiced
Salt
White pepper
1/2 pound (about 20 small) peeled shrimp
1/2 cup mayonnaise, preferably homemade
12 thin slices sourdough bread
2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce
1 (1/2 pound) tomato, cut into 12 thin slices
6 ounces (12 thick slices) bacon, cooked and drained
Black pepper

Steps:

  • Preheat the barbecue or grill.
  • In a medium saucepan, heat 1-teaspoon oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice, salt, and pepper, to taste. Keep warm.
  • Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1-1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.
  • For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.

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