ONION TARRAGON SHRIMP
"I've been making this recipe for more than 10 years and it is the sole reason that I grow my own tarragon," Linda Lacek comments from Winter Park, Florida.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute onions and garlic in oil until tender. Add the tarragon, salt and pepper; saute 1 minute longer. Transfer to a large bowl and let cool. Add shrimp and lemon juice to onion mixture; let stand for 30 minutes. , Place shrimp on a foil-lined broiler pan; spoon onion mixture over shrimp. Broil 3-4 in. from the heat for 3-4 minutes or until shrimp turn pink and topping is browned.
Nutrition Facts : Calories 200 calories, Fat 8g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 528mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
JUMBO SHRIMP WITH TARRAGON SAUCE
Make and share this Jumbo Shrimp With Tarragon Sauce recipe from Food.com.
Provided by English_Rose
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
- Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
- Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
- When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
- Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.
Nutrition Facts : Calories 183.1, Fat 8.8, SaturatedFat 5.2, Cholesterol 48.8, Sodium 74.3, Carbohydrate 6.8, Fiber 0.5, Sugar 0.9, Protein 6.8
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.
TARRAGON SHRIMP SCAMPI
Make and share this Tarragon Shrimp Scampi recipe from Food.com.
Provided by chia2160
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 337.7, Fat 15.7, SaturatedFat 5.2, Cholesterol 274.5, Sodium 297.6, Carbohydrate 5.3, Fiber 0.3, Sugar 0.4, Protein 35.6
SHRIMP WITH APPLES, ONIONS AND TARRAGON
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.
BROILED SHRIMP WITH MUSTARD AND TARRAGON
Categories Mustard Shellfish Appetizer Broil Cocktail Party Low Carb Shrimp Healthy Tarragon Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 6
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.
ONION TARRAGON SHRIMP
'I've been making this recipe for more than 10 years and it is the sole reason that I grow my own tarragon,' Linda Lacek comments from Winter Park, Florida.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute onions and garlic in oil until tender. Add the tarragon, salt and pepper; saute 1 minute longer. Transfer to a large bowl and let cool. Add shrimp and lemon juice to onion mixture; let stand for 30 minutes.
- Place shrimp on a foil-lined broiler pan; spoon onion mixture over shrimp. Broil 3-4 in. from the heat for 3-4 minutes or until shrimp turn pink and topping is browned.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 8.6 g, Cholesterol 258.8 mg, Fat 9.8 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 1.5 g, Sodium 498.4 mg, Sugar 2.5 g
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