BROILED SHRIMP WITH MUSTARD AND TARRAGON
Categories Mustard Shellfish Appetizer Broil Cocktail Party Low Carb Shrimp Healthy Tarragon Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir first 4 ingredients in medium bowl to blend. Add shrimp; toss to coat. Refrigerate at least 1 hour and up to 3 hours.
- Preheat broiler. Line baking sheet with foil. Thread shrimp onto skewers. Sprinkle with salt and pepper. Broil until cooked through, 2 minutes per side.
- Remove shrimp from skewers. Arrange on platter. Serve with toothpicks.
BABY SHRIMP AND TARRAGON MUSTARD
Make and share this Baby Shrimp and Tarragon Mustard recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 2 cups of dip, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the mustard, lemon juice, vinegar, and tarragon.
- Blend in the mayonnaise.
- Add the shrimp, then the sour cram.
- Blend well.
- Cover and chill.
- SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
Nutrition Facts : Calories 67.2, Fat 6, SaturatedFat 3.4, Cholesterol 14.9, Sodium 53.4, Carbohydrate 2.7, Fiber 0.3, Sugar 1.1, Protein 1.5
SANTA BARBARA SHRIMP WITH MUSTARD
Steps:
- Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.
- To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.
- Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.
TARRAGON SHRIMP SALAD
Provided by Ina Garten
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
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.
AVOCADO AND TARRAGON SOUP WITH OR WITHOUT SHRIMP (SERVED WARM)
From the Ontario LCBO magazine Spring 2013. The shrimp is really just a garnish - leave it off and you have a vegetarian dish. It's described as "a warm soup that is unusual but will become a quick favourite as it is exceptionally healthy, flavourful and fast to make. Don't bother making this soup with underripe avocados." It really is delicious - everyone I served it to really enjoyed it - and I find myself craving it. I put a sprinkling of toasted sliced almonds on top instead of the shrimp and they gave the soup a beautiful nutty crunch.
Provided by fluffystew
Categories Avocado
Time 35m
Yield 3-4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot, heat 2 TBS of the oil, add onions and garlic and sauté for 10 minutes or until tender.
- Add stock and simmer for 5 minutes longer.
- Peel avocados and purée in blender along with lime juice, wasabi paste, mustard, tarragon and the onion mixture. Do this in batches, then return the mixture to the pot. OR, if you have an immersion hand blender, fork-mash the avocado, lime juice, wasabi paste, mustard and tarragon in a bowl, remove the pot from the heat and add the mixture into the pot and purée it - much easier and enables you to do it all at once, but depending on your device may not be quite as smooth as with a blender, if you care.
- Gently heat through. Whisk in additional water or stock to thin if necessary. Season to taste with salt and pepper.
- Meanwhile in a small sauté pan, heat remaining 1 TBS oil and sauté shrimp until cooked through, about 3 minutes.
- Serve warmed soup garnished with 3 shrimp (or toasted almonds) and a sprig of tarragon.
Nutrition Facts : Calories 322.4, Fat 28.4, SaturatedFat 4.1, Sodium 46.4, Carbohydrate 18.7, Fiber 9.1, Sugar 3.4, Protein 3.8
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