Tarragon Shrimp Salad

 

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.