Tarragon Shrimp Salad Food

TARRAGON SHRIMP SALAD

Steps:

• Whisk together all ingredients for dressing. Season to taste with salt and pepper and set aside until ready to use.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook 1 - 2 minutes. Add garlic and continue to cook until shrimp are cooked through, about 2 more minutes.
• Place Organic Girl True Hearts Butter, Plus! into a salad bowl. Top with tomatoes, shallots and shrimp. Drizzle with tarragon vinaigrette. Serve immediately.

SHRIMP & NECTARINE SALAD

Steps:

• In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon., In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan., Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn., In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

TANGY TARRAGON SHRIMP SALAD

Steps:

• In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
• In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
• In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.

TARRAGON SHRIMP SALAD

Steps:

• Coat large nonstick skillet with no-stick cooking spray. Heat on medium until hot. Add shrimp. Cook 5 to 6 minutes or until shrimp turn pink. Remove shrimp. Place on sheet of foil in single layer for 10 minutes to cool quickly.In a large bowl mix celery sour cream lemon juice OLD BAY and tarragon. Add in shrimp. Toss to coat then cover. Refrigerate 30 minutes. Looks delicious already doesn't it?Add mayo right before serving stirring to distribute evenly.Serve on tomato or cucumber slices.

ORZO TARRAGON SHRIMP SALAD

Steps:

• Cook pasta according to package directions.
• Rinse with cold water and drain.
• Mix Miracle Whip, lemon juice, tarragon, pickles, and cheese in a large bowl.
• Add remaining ingredients and mix very well.
• Cover and chill well before serving.
• Garnish with quartered cherry tomatoes and sprinkle with additional grated romano cheese.
• NOTES: This is also good using chicken instead of shrimp, and broccoli or pea pods instead of asparagus (cheaper, too!).
• The amounts for the Miracle Whip, onions, celery, carrots, and tarragon can be adjusted.
• The amounts given suit my taste.
• When I make this the day before serving, I always add additional Miracle Whip before garnishing and serving.
• Cooking time is chill time.
• This actually serves between 4-10, depending on whether it's a side dish or main dish and how much other food is being served.

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.