SHRIMP SALAD BLTS WITH HOMEMADE TARRAGON MAYONNAISE
Provided by Food Network Kitchen
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the tarragon mayonnaise: Whisk together the egg yolk, lemon juice, mustard and 1/2 teaspoon salt in a medium bowl. Very, very slowly add the oil while whisking constantly (the first few additions should only be about 5 drops of oil). Continue to add the oil, whisking constantly, until all of the oil is incorporated and emulsified. Add the tarragon and cover. Let stand at room temperature for 2 hours, then refrigerate until cold.
- For the BLTs: Meanwhile, bring a medium pot of well-salted water to a boil over medium-high heat. Squeeze the juice from half of the lemon and add it to the water. Add the shrimp and cook until just cooked through, about 2 minutes. Drain; cool slightly, then refrigerate until just no longer warm. Coarsely chop the shrimp (remove the tails) and transfer to a medium bowl. Add the celery and about two-thirds of the tarragon mayonnaise (or to taste). Season with salt, pepper and additional lemon juice to taste. (Any remaining mayonnaise can be kept refrigerated in an airtight container up to 1 day.)
- Place the bacon and tomatoes in the buns; sprinkle the tomatoes lightly with salt, then fill the buns generously with the shrimp salad. Top with the arugula and a light squeeze of lemon. Serve immediately.
TARRAGON SHRIMP SALAD
A smart shrimp salad tossed with fresh lemon juice, crunchy celery and tarragon comes together with just the right touch of OLD BAY® Seasoning. Truly a seafood lovers salad.
Provided by Old Bay
Categories Salad and Dressings,
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 146 Calories
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
ICEBERG LETTUCE SALAD WITH TANGY TOMATO-TARRAGON "FRENCH" DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve.
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.
TANGY TARRAGON TUNA SALAD
I find this tastes better the next day after the flavors have set in. It's good with a fresh baguette or pita bread.
Provided by One Little Deer
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil eggs until cooked all the way through, 5 minutes or so.
- Drain water from tuna. Add to mixing bowl. Chop all ingredients to smaller than bite size. Mix with yogurt, sour cream (or mayonnaise), lemon juice and dill. Add salt and pepper to taste.
- *I generally make this recipe by sight, so you may want to add the ingredients slowly until you feel it looks even.
TANGY TARRAGON SHRIMP SALAD
This shrimp salad reminds me of one of the great lunches of my life, sitting on the front porch of the wonderful grocery in Seaside, Florida...plump, pink shrimp in a fresh tarragon dressing spooned onto saltine crackers, with an ice cold beer, and great friends. From the Pat Conroy Cookbook.
Provided by KathyP53
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 128.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 147.9, Sodium 1287.1, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 16.1
More about "tangy tarragon shrimp salad recipes"
SHRIMP PASTA SALAD {AUNT BEE’S SOUTHERN RECIPE} - THE SEASONED …
From theseasonedmom.com
SPICY MEXICAN SHRIMP SALAD RECIPE - LITTLE SPICE JAR
From littlespicejar.com
TARRAGON SHRIMP SALAD - LIFE'S AMBROSIA
From lifesambrosia.com
SHRIMP PASTA SALAD - GONNA WANT SECONDS
From gonnawantseconds.com
CREAMY TARRAGON SHRIMP SALAD SANDWICHES RECIPE ON …
From food52.com
40 RECIPES TO MAKE WITH TARRAGON | TASTE OF HOME
From tasteofhome.com
BEST TARRAGON SHRIMP SALAD RECIPES | BAREFOOT CONTESSA: BACK TO …
From foodnetwork.ca
2.8/5 (10)Total Time 2 hrs 30 minsServings 6
SWEET AND SMOKY SPICY SANGRIA RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 3Difficulty Easy
CHARRED CABBAGE WITH BLUE CHEESE AND SPICY PECANS
From foodnetwork.com
Author Mary BergSteps 7Difficulty Easy
COUSCOUS SALAD WITH TARRAGON ROASTED SHRIMP - WELL SEASONED
From wellseasonedstudio.com
15 BEST SHRIMP AND SPINACH RECIPES - COOKINGCHEW.COM
From cookingchew.com
15+ EASY MEAL PREP RECIPES FOR HEART HEALTH | EATINGWELL
From eatingwell.com
A REMOULADE SAUCE RECIPE TO PAIR WITH SHRIMP SALAD - WASHINGTON …
From washingtonpost.com
GRILLED SHRIMP WITH MUSTARD SAUCE | FOODIECRUSH.COM
From foodiecrush.com
ORZO SALAD WITH SHRIMP AND LEMON DRESSING - SOUTHERN LIVING
From southernliving.com
30 TARRAGON RECIPES FOR A DELICIOUS DINNER - INSANELY GOOD
From insanelygoodrecipes.com
36 EASY SHRIMP RECIPES THAT WE CAN'T GET ENOUGH OF
From tasty.co
TANGY TARRAGON SHRIMP SALAD RECIPE - EASY RECIPES
From recipegoulash.cc
SPICY WINGED BEAN SALAD WITH SHRIMP AND EGG#SHORTS SEAFOOD …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love