TARRAGON SHRIMP SCAMPI
Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure to be in your cooking rotation for years to come.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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 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.
SHRIMP WITH WHISKEY TARRAGON SAUCE ON FRENCH BREAD
Creamy and slightly sweet, this yummy dish has flavor for days.
Provided by Allison Hazell
Categories Other Side Dishes
Time 55m
Number Of Ingredients 17
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!
BAKED & DELICIOUS STUFFED SHRIMP
This is amazing, moist, delicious and a family favorite. We have it every year for Christmas dinner. Each of us eat a half dozen or more, so make lots! I have had a few questions about this recipe - so I have updated it! My mother suggests shrimp that comes 16 to 20 per pound. It really is delicious and hopefully the changes I made will improve it for everyone!
Provided by MA HIKER
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Shell and devein shrimp, leave on tail.
- In a 9 x 12 baking dish (this is what you will cook the shrimp in) combine the oil, garlic, salt, 1/4 cup butter and pepper.
- Heat in the oven for 5 minutes.
- Prepare stuffing: mix the basil, tarragon, onion, bread crumbs, 2 T. melted butter, 2 T. sour cream (I don't measure the sour cream too closely - add enough so the stuffing is fairly moist) and a pinch of salt.
- Split shrimp and put a scant teaspoon of stuffing in each.
- Lay in a single layer in the pan (that has oil, melted butter etc in it waiting for the shrimp!).
- Baste with the liquid in the pan.
- Enjoy!
- Cover with foil and bake 20 minutes or so until the shrimp are done.
SHRIMP, LEMON AND TARRAGON RISOTTO
Make and share this Shrimp, Lemon and Tarragon Risotto recipe from Food.com.
Provided by MA HIKER
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
- Remove the shrimp with a slotted spoon and set them aside on a plate.
- Keep the broth simmering over low heat.
- Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
- Add onion and cook for about 4 minutes.
- Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
- Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
- Continue to add broth in 1/4 cup increments, stirring rice constantly.
- When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.
- Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
- Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
- Season with salt and pepper to taste & serve!
Nutrition Facts : Calories 459.1, Fat 14.6, SaturatedFat 6.1, Cholesterol 52.5, Sodium 1059.2, Carbohydrate 58.3, Fiber 2.5, Sugar 2.6, Protein 14.6
TARRAGON SHRIMP SCAMPI
Make and share this Tarragon Shrimp Scampi recipe from Food.com.
Provided by chia2160
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 337.7, Fat 15.7, SaturatedFat 5.2, Cholesterol 274.5, Sodium 297.6, Carbohydrate 5.3, Fiber 0.3, Sugar 0.4, Protein 35.6
ROASTED ONION, CAPER, AND TARRAGON SAUCE
Categories Sauce Milk/Cream Herb Onion Roast Quick & Easy Vinegar White Wine Winter Tarragon Parsley Capers Gourmet
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- In a baking pan roast the onions in the middle of a preheated 475°F. oven for 2 hours. While the onions are roasting, in a small saucepan melt the butter over low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the cream and the wine in a stream, whisking, bring the mixture to a boil, whisking, and simmer it whisking, for 5 minutes. Remove the saucepan from the heat and stir in the capers, the vinegar, the tarragon, the parsley, and the chives.
- Let the onions cool until they can be handled, discard the tough outer layers, the stems, the root ends, and the juices in the baking pan, and in a food processor purée the onions until they are smooth. Transfer the purée to a small saucepan, bring it to a boil, and boil it, stirring, until it is thickened and the excess liquid is evaporated. Stir in the purée into the cream sauce and stir in salt and pepper to taste. The sauce may be made 1 day in advance and kept covered and chilled. Serve the sauce warm or at room temperature.
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.
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- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine lemon juice, oil, garlic, tarragon, and salt. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator while you start preparing the risotto (15 to 25 minutes).
- For risotto, in a medium saucepan heat butter over medium heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add rice. Cook and stir for 2 minutes more. Carefully stir in broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in peas. Let stand about 1 minute or until heated through. (Rice should be tender but slightly firm and creamy.) Stir in Parmesan cheese.
- Meanwhile, cook shrimp in skillet or on grill as directed. Serve shrimp with risotto. If desired, garnish with lemon wedges.
- SKILLET: Heat a 12-inch skillet over medium heat. Add shrimp and marinade to skillet. Cook about 3 minutes or until shrimp are opaque, stirring frequently.
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- Thaw shrimp (overnight in the refrigerator or in the bag in cold water) and then drain into a colander placed over a large bowl or measuring cup to catch the shrimp “juice.”
- Put the juice into a small saucepan and boil until it’s reduced to 1-2 tablespoons. (I usually taste to see how strong it is to decide when it’s reduced enough.)
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