Best Tarragon Shrimp Salad Recipes

TARRAGON SHRIMP SALAD

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.

WHITE-BEAN-AND-SHRIMP SALAD WITH TARRAGON VINAIGRETTE

Steps:

• To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
• To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.

TANGY TARRAGON SHRIMP SALAD

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.

SHRIMP SALAD BLTS WITH HOMEMADE TARRAGON MAYONNAISE

Steps:

• For the tarragon mayonnaise: Whisk together the egg yolk, lemon juice, mustard and 1/2 teaspoon salt in a medium bowl. Very, very slowly add the oil while whisking constantly (the first few additions should only be about 5 drops of oil). Continue to add the oil, whisking constantly, until all of the oil is incorporated and emulsified. Add the tarragon and cover. Let stand at room temperature for 2 hours, then refrigerate until cold.
• For the BLTs: Meanwhile, bring a medium pot of well-salted water to a boil over medium-high heat. Squeeze the juice from half of the lemon and add it to the water. Add the shrimp and cook until just cooked through, about 2 minutes. Drain; cool slightly, then refrigerate until just no longer warm. Coarsely chop the shrimp (remove the tails) and transfer to a medium bowl. Add the celery and about two-thirds of the tarragon mayonnaise (or to taste). Season with salt, pepper and additional lemon juice to taste. (Any remaining mayonnaise can be kept refrigerated in an airtight container up to 1 day.)
• Place the bacon and tomatoes in the buns; sprinkle the tomatoes lightly with salt, then fill the buns generously with the shrimp salad. Top with the arugula and a light squeeze of lemon. Serve immediately.

SHRIMP & SCALLOP SALAD WITH TARRAGON ON RADICCHIO

Steps:

• Remove 6 large outer leaves from radicchio, rinse well, wrap in paper towels and refrigerate. Bring a large pan of salted water to a boil, add shelled shrimp and scallops and set on high heat until shrimp turn pink. Both the shrimp and scallops will be done at that point. Immediately empty the pan in a large colander in the sink and douse seafood with enough cold water to fully stop the cooking. Drain again and set aside. In a small skillet, warm prosciutto and olive oil, stirring over low heat for 5 minutes. Transfer to a large bowl, stirring until cool. Stir in shrimp, scallops, vinegar and tarragon. Season to taste with salt and freshly ground pepper, cover the bowl with plastic film and refrigerate until cold. To serve: Place a radicchio lettuce cup on 6 plates. Divide salad equally in the center of each leaf and garnish with taraagon sprigs.

WARM SHRIMP SALAD WITH KAMUT, RED CHILE AND TARRAGON

Steps:

• 1. In a heavy medium saucepan, toast the kamut over moderately high heat until fra-grant, 3 to 4 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over mod¬erately low heat until the grains are tender, 1 hour 10 minutes; drain off any excess water. 2. In a medium, deep skillet, combine the haricots verts with Vi cup of water. Cover and steam over moderately high heat, stirring, until crisp-tender, 3 to 4 minutes. Drain. 3. Wipe out the skillet. Melt the butter in the oil over moderately high heat. Add the shallot, season with salt and cook, stirring, until soft¬ened, 2 minutes. Add the chile and cook, stir¬ring, until fragrant Add the shrimp, season with salt and cook, stirring, until just pink, 3 minutes. Add the wine and cook, stirring, for 1 minute. Stir in the kamut and haricots verts and cook until hot. Stir in the tarragon, season with salt and serve with lemon wedges

WARM SHRIMP SALAD WITH KAMUT, RED CHILE, AND TARRAGON

Steps:

• 1. In a medium saucepan, toast the kamut over moderately high heat until fragrant, 3 to 4 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over moderately low heat until the grains are tender, about 1 hr and 10 minutes; drain. 2. In a medium, deep skillet, combine the haricot verts with 1/.4 cup water. Cover and steam, stirring, until crisp 3-4 min. 3. Wipe out the skillet. Melt the butter in the olive oil. Add the shallot, season with salt and cook until softened, 2 min. Add the chile and cook. Add the shrimp, season with salt and cook until just pink, 3 minutes. Add the wine and cook stirring for 1 minute. Stir in the kamut an haricot verts and cook until hot. Stir in the tarragon and season with salt. Serve with lemon wedges. 330 cal, 6 gm fat, 2.2 gm sat fat, 40 gm carbs, 6 gms fiber, 30 gms of protein