Tarragon Shrimp Salad

 

tarragon shrimp

Recipe adapted from Ina Garten

Ingredients: (Servings 6)

  • 2 pounds peeled and deveined shrimp
  • 2/3 cup Hellmann’s mayonnaise
  • 3/4 cup scallions (4 scallions)
  • Kosher salt and freshly ground black pepper
  • 1 cup small-diced celery
  • 2 tablespoons mined fresh tarragon leaves, with extra garnish
  • 2 tablespoons Pernod liqueur
  • 2 tablespoons freshly squeezed lemon juice.

Directions:

Place the shrimp in a large (8-inch-diameter x 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 he 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 mayonnaise, and combine.

Cover and chill for 2 hours, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.  Serve on a bed of lettuce leaves and squeeze lemon over the shrimp salad.  Serve pita bread or assorted crackers, if desired.

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6 thoughts on “Tarragon Shrimp Salad

  1. What a beauty! Looks good enough to eat and so easy to make. Can’t wait to try this recipe. Your site is a delight to visit .Better than all the rest!

    Like

  2. So delicious – love shrimp and green salad and healthy too for an added treat! Pot Lucky is a delight with such great recipes all the time.

    Like

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