TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
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.
TARRAGON SAUCE RECIPE
A recipe for making tarragon sauce.
Provided by G. Stephen Jones
Categories Sauces
Time 20m
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons of the butter in a saucepan and sauté the shallot for approximately 2 minutes (or until transparent).
- Deglaze the pan with the wine and reduce for 2-3 minutes.
- Add demi glace, stir and simmer until the sauce is thick enough to coat a spoon.
- Add the tarragon and finish with the remaining tablespoon of butter.
- Season to taste with salt pepper and serve.
TARRAGON-SEAFOOD SALAD
Snow pea pods and seafood sticks lend lots of color and appetite appeal to this fun bow-tie pasta.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
- Gently toss pasta, pea pods and remaining ingredients.
- Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.
Nutrition Facts : Calories 305, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1030 mg
WINE SAUCE FOR SEAFOOD
This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.
Provided by Nicole0615
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g
SEAFOOD PASTA
This light dish is always welcome on a warm spring night.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness., Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired.
Nutrition Facts :
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.
SEAFOOD TIMBALES WITH TARRAGON BEURRE BLANC
Notes: Prepare timbales through step 3 up to 1 day ahead; chill airtight. Warm plates in a 200° oven for 10 minutes before serving timbales.
Provided by wp
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Rinse and drain salmon, shrimp, and scallops. Cut salmon into 1-inch chunks.
- In a food processor, whirl seafood to a thick paste. Add egg whites, salt, cayenne, and nutmeg; whirl until blended. Then add cream and whirl until very smooth.
- Butter 8 molds or ramekins (1/3- to 1/2-cup size). Spoon seafood mixture equally into molds and spread level.
- Pour 1/2 inch of boiling water into a 12- by 17-inch baking pan. Set molds in water and cover pan tightly with foil.
- Bake in a 350° regular or convection oven until a metal skewer inserted in center of timbales comes out clean, about 15 minutes. With a wide spatula, lift timbales from water. If done up to 30 minutes ahead, cover loosely with foil and let stand at room temperature.
- Spoon Tarragon Beurre Blanc equally onto eight warm plates (see notes). Run a knife between timbales and sides of molds. Invert a mold over sauce on each plate to release timbale; remove mold. Garnish timbales with fresh chives.
- Tarragon Beurre Blanc: In a 2- to 3-quart pan over high heat, boil 1/3 cup white wine vinegar, 1/3 cup dry vermouth, 3 tablespoons minced shallots, and 1 1/2 tablespoons chopped fresh tarragon until reduced to 1/4 cup, 5 to 8 minutes. Let stand at room temperature up to 2 hours.Just before serving, set pan over high heat, add 3/4 cup (3/8 lb.) butter, and stir constantly until it's melted and bubbling, 2 to 3 minutes. Serve warm.
Nutrition Facts : Calories 393, Carbohydrate 3.4, Cholesterol 145, Fat 37, Fiber 0.0, Protein 13, SaturatedFat 21, Sodium 433
POTATO AND SEAFOOD SALAD WITH TARRAGON
Steps:
- Place potatoes in heavy large saucepan. Add water to cover. Season generously with salt. Bring to boil. Cover and cook until potatoes are tender, about 25 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place half of potatoes in large bowl. Drizzle with 1 tablespoon vinegar. Season with salt and pepper. Add remaining potatoes. Drizzle with 1 tablespoon vinegar. Season with salt and pepper.
- Melt butter in heavy large skillet over high heat. Add shrimp and scallops and sauté until cooked through, about 5 minutes. Transfer shrimp, scallops and any juices to bowl with potatoes; add crabmeat. Toss gently to blend. Cover and refrigerate until well chilled, about 2 hours.(Can be prepared 1 day ahead. Keep refrigerated.)
- Stir sour cream, mayonnaise, green onions, minced tarragon and remaining 1 tablespoon vinegar in small bowl to blend. Pour dressing over potato mixture. Toss gently to blend. Season to taste with salt and pepper. Garnish with tarragon sprigs and serve.
PASTA WITH SHRIMP AND ASPARAGUS IN TARRAGON CREAM SAUCE
Good enough for company, this one-skillet pasta dish has a tarragon cream sauce that's brightly flavored with lemon.
Provided by McCormick Gourmet
Categories Entrees,
Yield 6
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package. Drain, reserving 1/4 cup of the pasta cooking water
- Meanwhile, melt butter in large deep skillet on medium heat. Add asparagus and leeks; cook and stir 5 minutes or until asparagus is tender-crisp and leeks are softened. Stir in cream, tarragon, lemon peel, lemon juice and sea salt. Bring to boil
- Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or until just until shrimp turn pink. Add pasta and reserved pasta cooking water; toss to coat well. Serve immediately
Nutrition Facts : Calories 392 Calories
FETTUCINI WITH SHRIMP AND TARRAGON
In this recipe video, I show you how to make Fettucini pasta with Shrimp and Tarragon. I love to cook with shrimp (I've loved eating them since I was a kid), and seafood pastas are a great way to get a light, healthy meal that's still packed with flavor. In this version, I add the herb tarragon, which has a great anise flavor that it very unique and goes really well with shellfish. Roasted red pepper gives the dish a bit of sweetness, and red pepper flakes just a hint of heat. Hope you enjoy this video. You can click over to the link below for a full write up and list of ingredients. Happy cooking!!
Provided by Dave Beaulieu
Categories Appetizer
Time 35m
Number Of Ingredients 1
Steps:
- I love to make seafood pastas because they are easy, filling and taste great - when made with the right techniques of course. In this recipe video, I show you how to make a fettucini dish with shrimp and tarragon. Tarragon is a natural match with shellfish, and has a unique anise flavor. Combined with some nicely seared and seasoned shrimp, a bit of garlic, onion and roasted red pepper, and of course the fettucini, you get a healthy, light, and very satisfying Spring/Summer time pasta dish. Recipe Keys to Success Bad shrimp are not good - shocking I know. If they don't look good in the store, don't buy them. Fresh shrimp have little to no smell, and aren't at all slimy. Cook your shrimp separately to get them nice seared. And then add them back at the last second to ensure they are not over cooked. Finally, like all pasta dishes, don't overcook the pasta. The only way to really tell doneness is to taste, which you should start doing about 2 minutes before the package's suggested cooking time RECIPE FOR FETTUCINI WITH SHRIMP AND TARAGON Ingredients for Fettucini with Shrimp and Tarragon (for 2) 12 - 15 shrimp 1/3 pound of fettucini pasta 1/4 cup of chopped (home made or jarred) roasted red pepper Half a small onion, diced 2 Garlic cloves, mined Dash of red pepper flakes 1/4 cup of white wine 1/4 cup of chicken stock Tablespoon of chopped Tarragon 2 - 3 tablespoons butter Cooking Directions Season the shrimp with salt and pepper, and then saute them in a very hot pan until seared on both sides They should only take 2 - 3 minutes, and you don't want to overcook them; if you're unsure, err on the side of taking them out early Remove the shrimp to a holding plate while we cook the other ingredients Around now, you'll want to drop your pasta in salted boiling water Add the onion and garlic to the pan you just cooked the shrimp in, and sauté until softened Deglaze the pan with the white wine Add the red pepper flakes and let the wine reduce down by about half Add the chicken stock and the roasted red pepper Reduce again by about half Check your pasta; if it needs a few more minutes turn the heat down, and just let it simmer, if the pasta is ready to go, proceed to the next step Drain the pasta, and add it to the sauce, along with the tarragon, and shrimp Season with salt and pepper and toss thoroughly to let the shrimp come back up to temperate Turn the heat down, and add the butter, toss again to melt the butter into the sauce Taste and adjust the seasoning if needed Hope you enjoy this one, it's a pleasure to make. Leave me a comment to let me know how it goes.
SEAFOOD EN BRODO WITH TARRAGON PESTO
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Provided by Dawn Perry
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- Preheat oven to 450°F. Divide bones, onions, fennel, carrots, and 1/4 cup oil between 2 rimmed baking sheets; season with salt and pepper and toss to coat. Roast, tossing halfway through, until vegetables are softened and browned, 60-75 minutes.
- Heat saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add leeks and garlic; season with salt and pepper and cook, stirring often, until golden, 8-10 minutes. Add vermouth; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 3 minutes.
- Add roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to pot. Bring to a boil, reduce heat, and simmer gently, skimming as needed, until reduced by half, about 1 hour. Strain through a sieve into a clean pot; discard solids. Season with salt.
- Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
- Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
- Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
- DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.
SEAFOOD TARRAGON
My favorite summer dish! This "salad" is loaded with fresh flavor and crispness that I just haven't found in any other recipe I have. This recipe is pretty forgiving, so don't worry about "exact" amounts...and season to your liking! It can get salty easily, so watch out for that. ENJOY!
Provided by BasilLover
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Toss all ingredients together.
- Chill at least 15 minutes, and enjoy! This dish stays great for up to a week -- if it isn't gobbled up sooner!
Nutrition Facts : Calories 127.7, Fat 2.6, SaturatedFat 0.5, Cholesterol 148.6, Sodium 251.5, Carbohydrate 8.1, Fiber 1.7, Sugar 3.9, Protein 17.6
CREAMY TARRAGON SHRIMP PASTA
A creamy pasta with shrimp, lemon, garlic and tarragon.
Provided by Deseree
Categories Main Dishes
Time 30m
Number Of Ingredients 11
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.
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- Thyme. Thyme is an herb in the mint family. Most often, it’s used with other herbs in dishes like soups and vegetables or combined with lemon juice, olive oil, or butter to make sauces.
- Dried Tarragon. Fresh tarragon isn’t always easy to come by and it isn’t planted in a lot of home gardens. When you don’t have any fresh tarragon on hand, get a similar flavor with a dried tarragon substitute.
- Parsley and Cinnamon. Sure, you’ve heard of parsley and you’ve heard of cinnamon but have you heard of mixing the two together? If you haven’t, you’re not alone.
- Angelica. You’ll find that Angelica tastes pretty similar to fennel and dill, but it isn’t used nearly as much because it’s harder to find in most grocery stores.
- Rosemary. Rosemary can grow up to two feet tall, making it a perfect herb for cooking because the leaves keep their flavor longer than many other less hearty herbs from season to season, including basil, thyme, oregano, chives, and dill.
- Basil. You’ve probably used dried or fresh basil in a ton of different dishes and one of the reasons is because it’s so widely available. If you are having trouble getting your hands on some tarragon you shouldn’t have any issues finding some basil leaves at the store.
- Oregano. Oregano, often called wild marjoram, is a member of the Lamiaceae family native to the Mediterranean region. Its flowering tops are collected just before blooming when they’re emitting an aromatic oil.
- Chervil. Chervil is the adaptable ingredient you’ve been looking for that can replace several other herbs and still taste the same. It’s perfect for a tarragon substitute because the flavor profiles are almost identical.
- Marjoram. Marjoram is a sweet and spicy herb used extensively in cooking. Marjoram is a Mediterranean herb with a flavor that closely resembles oregano.
- Dill. If you don’t appreciate that slight licorice taste tarragon gives off, you should consider putting dill in its place. Dill doesn’t have the licorice and anise flavor or smell, but it still tastes similar to tarragon.
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- Preheat the oven to 400 degrees. In an oven safe Dutch oven (I used a Le Cruset), heat the Risotto olive oil to medium-high heat. Add the onion and stir until the onions are soft and translucent, about 4 minutes.
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- In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove. Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.
- Wipe out the pan. Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
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