Fettucini With Shrimp And Tarragon Food

SHRIMP WITH TARRAGON AND TOMATO SAUCE

Steps:

• Preheat broiler. In a large, deep skillet, heat the olive oil over medium-high heat.
• Add carrots, celery, shallots, and mushrooms; cook until tender, 7 to 8 minutes.
• Add shrimp and cook, stirring occasionally, until pink and nearly firm, about 4 minutes. Season with the salt and pepper.
• Stir in white wine, tomato sauce, and tarragon to heat through; remove from heat after 1 to 2 minutes.
• Serve in shallow bowls with crusty bread on the side for mopping.

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.

TARRAGON SHRIMP SCAMPI

Steps:

• Heat butter and oil in a skillet, add garlic.
• Add shrimp and cook until pink, about 2 minutes.
• Add wine and half of tarragon, simmer until shrimp are pink.
• Stir in remaining tarragon, salt and pepper to taste.

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.

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.

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.

SHRIMP WITH LEMON, TARRAGON, AND FENNEL

Steps:

• In a large saucepan of salted boiling water,.
• Cook shrimp 1 minute, or until just cooked through.In a colander drain shrimp and rinse under cold water until cool. Shell, and if desired, devein shrimp.
• In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon.