Tarragon Shrimp Salad Recipes

Steps:

• In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon., In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan., Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn., In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

Steps:

• Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
• Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

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.

Steps:

• Cook pasta according to package directions.
• Rinse with cold water and drain.
• Mix Miracle Whip, lemon juice, tarragon, pickles, and cheese in a large bowl.
• Add remaining ingredients and mix very well.
• Cover and chill well before serving.
• Garnish with quartered cherry tomatoes and sprinkle with additional grated romano cheese.
• NOTES: This is also good using chicken instead of shrimp, and broccoli or pea pods instead of asparagus (cheaper, too!).
• The amounts for the Miracle Whip, onions, celery, carrots, and tarragon can be adjusted.
• The amounts given suit my taste.
• When I make this the day before serving, I always add additional Miracle Whip before garnishing and serving.
• Cooking time is chill time.
• This actually serves between 4-10, depending on whether it's a side dish or main dish and how much other food is being served.

Steps:

• In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.

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.