Shrimp With Apples Onions And Tarragon Recipes

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.

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.

Steps:

• In a large skillet, saute the onion and celery in butter for 2 minutes. Stir in apples; saute 1-2 minutes longer or until crisp-tender. , Sprinkle with flour and curry powder. Gradually whisk in water and bouillon until smooth. Add shrimp; bring to a boil. Reduce heat; simmer for 2-3 minutes or until shrimp turn pink and sauce is thickened. Serve with rice.

Steps:

• In a deep pan, put two tablespoons of olive oil and heat at a moderate heat. When oil is hot, put shrimp in the bottom of the pan in one layer. Sprinkle with salt and paper to taste. Fry on both sides and continue with the rest of the shrimp, until all done. Remove shrimp on a platter and cover loosely with foil to keep worm. In the same pan, at a moderate heat, put the entire amount of cut onions. Sprinkle with salt and paper to taste. Add additional olive oil, if necessary. Stir until the onions take a translucent color. Add one tbs of granulated sugar and stir constantly, until the onions are coated with the melted sugar and become golden color. Remove onions on a platter and cover loosely with foil to keep worm. In the same pan, at a moderate heat, put the cut apples and additional oil, if necessary. Sprinkle with salt, paper and add 2tbs granulated sugar. Stir the sugar and the apples and cover the pan. Allow the apples to soften, but not brake apart. They should have a nice, golden color when done. Assembly of the dish: on an ovenproof serving platter, place the apples, onions and shrimp interchangeably. Sprinkle the tarragon on top and place in oven, at 350, for approximately 15-20min. Remove and squeeze half a lemon over the entire dish.

Steps:

• Stir first 4 ingredients in medium bowl to blend. Add shrimp; toss to coat. Refrigerate at least 1 hour and up to 3 hours.
• Preheat broiler. Line baking sheet with foil. Thread shrimp onto skewers. Sprinkle with salt and pepper. Broil until cooked through, 2 minutes per side.
• Remove shrimp from skewers. Arrange on platter. Serve with toothpicks.

Steps:

• Heat butter and oil in a skillet, add garlic.
• Add shrimp and cook until pink, about 2 minutes.
• Add wine and half of tarragon, simmer until shrimp are pink.
• Stir in remaining tarragon, salt and pepper to taste.

Steps:

• Bring medium saucepan of lightly salted water to boil. Add shrimp and cook just until bright pink and opaque in center, about 3 minutes. Drain; rinse under cold water. Peel and devein shrimp; transfer to processor. Add green onions, shallot, and tarragon; using on/off turns, process until shrimp are finely chopped. Transfer shrimp mixture to medium bowl. Mix in mayonnaise and next 3 ingredients. Season to taste with salt and pepper. Cover and chill at least 2 hours. (Can be made 1 day ahead. Keep chilled.)