Creamy Garlic Tarragon Shrimp Food

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.

SPAGHETTI AL LIMONE WITH SHRIMP

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
• While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
• Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
• Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
• Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
• Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
• Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

CREAMY TARRAGON SHRIMP PASTA

Steps:

• Bring a large pot of water to boil and boil pasta according to package directions. Drain.
• While pasta is cooking, heat butter and olive oil together in a large skillet over medium heat just until butter melts. Add in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add in shrimp and cook 2 - 3 minutes or just until they start to turn pink. Pour in lemon juice and wine. Scrape up any bits that have stuck to the bottom of the pan.
• Reduce heat to medium low and slowly whisk in cream. Stir in lemon zest and tarragon.
• Add cooked pasta to the shrimp sauce. Toss to coat. Remove from heat and allow to sit for 5 minutes. Toss once more and serve.

TARRAGON SHRIMP SCAMPI

Steps:

• In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.
• In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.
• Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.
• Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.

BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA

Steps:

• For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
• For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
• In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

CREAMY GARLIC PRAWNS (SHRIMP)

Steps:

• Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
• Stir through salt just prior to cooking.
• Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
• Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
• Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
• Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
• Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
• Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
• Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
• Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

CREAMY GARLIC TARRAGON SHRIMP

Steps:

• Melt butter in a large skillet over medium heat.
• Add shrimp, garlic and tarragon and stir until shrimp is opaque and just pink, about 3 minutes.
• Remove shrimp using slotted spoon and set aside.
• Add cream and cayenne to skillet and stir until bubbly, about 2 minutes.
• Stir in the wine.
• Return the shrimp to skillet.
• Toss gently until heated through, about 1 minute.
• Sprinkle with parsley.

SIMPLE GARLIC SHRIMP

Steps:

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
• Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
• Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
• Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

SHRIMP WITH WHISKEY TARRAGON SAUCE ON FRENCH BREAD

Steps:

• 1. Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice.
• 2. When garlic is just soft add heavy cream, milk, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally
• 3. In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic. Cook about 80% through about 1 - 2 minutes (shrimp will continue to cook in sauce).
• 4. While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp.
• 5. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low.
• 6. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread. Enjoy!

CREAMY SHRIMP LINGUINE WITH FRESH TARRAGON AND LEMON

Steps:

• Bring a large pot of salted water to a boil and cook pasta according to box directions.
• In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, ½ teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute.
• Add the shrimp to the pan, plus a pinch of salt and black pepper. Sauté the shrimp until it is seared on both sides, about 2 minutes, then move it to the bowl with the pancetta.
• Reduce the heat to medium. Add the shallots and sauté for 2 minutes, until beginning to soften. Add garlic and cook for 2-3 minutes, stirring constantly.
• Add wine and the BOU cube to the pan. Whisk well until the cube has dissolved, scraping up brown bits from the bottom of the pan. Bring liquid to a boil, let it reduce until almost fully evaporated, about 1-2 minutes.
• Add the peas, coconut milk and red pepper flakes to the pan and stir well. Bring it to a boil then reduce heat to medium. Allow the liquid to thicken a bit, stirring occasionally, about 2-3 minutes.
• Add the pasta to the pan, followed by shrimp and pancetta plus juices from the bowl, then the tarragon and lemon zest. Toss well, then stir over low heat for about 3-5 minutes until shrimp has cooked through. Taste and adjust seasoning.
• Serve immediately and enjoy.

JUMBO SHRIMP WITH TARRAGON SAUCE

Steps:

• Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
• Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
• Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
• When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
• Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.