Best Shrimp With Lemon Tarragon Green Beans And Peas Recipes

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HERB STIR-FRIED SHRIMP WITH VEGETABLES AND EGG NOODLES.



Herb stir-fried shrimp with vegetables and egg noodles. image

Adapted from Bon Appetit (April 2004). This one dish meal is a great way to use garden herbs and vegetables with jumbo shrimp.

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, room temperature
1/2 cup minced fresh tarragon
4 teaspoons minces fresh chives
1 lemon
1 bunch leek, 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:

  • 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.

LEMON-GARLIC SHRIMP



Lemon-Garlic Shrimp image

Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.

Provided by stephenhbossin

Categories     Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil, or as needed
16 large shrimp - peeled, deveined, and tails on, or more to taste
3 large cloves garlic, smashed, or more to taste
½ teaspoon crushed red pepper flakes, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 teaspoons lemon zest

Steps:

  • Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
  • Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
  • Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g

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.

10-MINUTE SHRIMP WITH GREEN BEANS AND CREAMY LEMON-DILL DIP



10-Minute Shrimp with Green Beans and Creamy Lemon-Dill Dip image

We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.

Provided by Anna Stockwell

Categories     Quick & Easy     Quick and Healthy     Dinner     Picnic     Kid-Friendly     Shrimp     Yogurt     Dill     Avocado     Green Bean     Summer     Wheat/Gluten-Free     Small Plates

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound snipped green beans, preferably haricots verts
1 1/2 pounds large shrimp, preferably wild, peeled, deveined
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tablespoons finely chopped dill (optional)
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 pound romaine heart leaves
1 avocado, pitted, peeled, cut into 12 wedges
Lemon wedges (for serving; optional)

Steps:

  • Set a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.
  • Return steamer basket to pot. Season shrimp with 1/4 tsp. salt, then place in steamer basket. Cover and steam shrimp until pink and opaque, about 3 minutes. Transfer shrimp to colander and run under cold water until cool to the touch.
  • Meanwhile, whisk yogurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 tsp. salt in a medium bowl.
  • Divide shrimp,beans, romaine leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.
  • Do Ahead
  • Green beans and shrimp can be steamed and sauce can be made 1 day ahead. Chill in separate airtight containers.

SHRIMP WITH GREEN BEANS, TOMATOES AND FETA



Shrimp With Green Beans, Tomatoes and Feta image

Make and share this Shrimp With Green Beans, Tomatoes and Feta recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb medium shrimp, peeled and deveined
3 garlic cloves, crushed
1 1/2 lbs green beans, trimmed to 1 inch
1 (28 ounce) can tomatoes, drained and cut up
2 tablespoons dry white wine
2 tablespoons lemon juice
1 cup crumbled feta cheese

Steps:

  • In skillet heat 1 tablespoon oil over high heat.
  • Add shrimp and garlic and cook, until shrimp are pink and cooked, 2-3 minutes. Remove shrimp to a plate.
  • Add remaining oil to skillet and add green beans, tomatoes and wine. Heat to boiling, stirring.
  • Reduce heat to medium, cover and cook 10 minutes, until beans are crisp tender.
  • Return shrimp to skillet. Stir in lemon juice and feta. Cook until heated through.

Nutrition Facts : Calories 339.1, Fat 16.7, SaturatedFat 6.8, Cholesterol 176.6, Sodium 1083.1, Carbohydrate 23.7, Fiber 7.1, Sugar 12.6, Protein 25.9

PEA BISQUE WITH SHRIMP AND TARRAGON



Pea Bisque with Shrimp and Tarragon image

Yield serves 6

Number Of Ingredients 13

1/2 pound green split peas, picked over and rinsed
2 8-ounce bottles clam juice
6 cups water
1 medium onion, chopped
1 10-ounce box frozen baby peas, thawed
1 pound medium shrimp, peeled and halved lengthwise
3 garlic cloves, minced
1 1/2 tablespoons lemon zest, finely grated
1 teaspoon hot paprika
1/4 teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, finely chopped

Steps:

  • Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.
  • Drain the split peas, and transfer them to a large stockpot. Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until the peas soften, 35 to 40 minutes.
  • Stir in the baby peas, and simmer for 5 minutes. Let the soup cool slightly. Place in the bowl of a food processor, working in batches, if necessary; puree until smooth. Press through a fine sieve into a large saucepan, and keep warm over low heat.
  • In a large bowl, stir together the shrimp, garlic, lemon zest, paprika, and salt. Melt the butter in a nonstick medium skillet over medium-high heat. Add the shrimp, and cook, stirring, until they begin to turn pink and opaque. Add the lemon juice, and stir for 1 minute more. Remove from heat, and stir in the tarragon.
  • Ladle the bisque into 6 shallow soup plates, and place a mound of shrimp in the center of each.

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