TARRAGON SHRIMP SCAMPI
Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure to be in your cooking rotation for years to come.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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.
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.
BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
- For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
- In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.
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
TARRAGON AND LEMON LOBSTER SCAMPI
Be fancy without the fuss with this delightful shellfish dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap® Aluminum Foil onto a clean surface.
- Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon.
- Gently fold up the edges of the foil around the food to create a shallow bowl. Pour butter mixture over the tails and corn and top with thyme sprigs. Season with salt and pepper. Double fold top and ends to seal packet, leaving room for heat circulation inside.
- Bake for 20-25 minutes or until tails just cook through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve with drawn butter and lemon wedges.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 23.4 g, Cholesterol 194.6 mg, Fat 29.1 g, Fiber 4.8 g, Protein 38.1 g, SaturatedFat 17.6 g, Sodium 741.9 mg, Sugar 4 g
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
QUICK AND EASY SHRIMP SCAMPI
A delicious and quick way to enjoy shrimp - even on a busy weeknight!
Provided by Deborah Corda
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
- In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet.
- Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes.
- Remove cover, and bake an additional 5 minutes.
- In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.
Nutrition Facts : Calories 892 calories, Carbohydrate 108 g, Cholesterol 203 mg, Fat 31.6 g, Fiber 6.4 g, Protein 42.5 g, SaturatedFat 10.5 g, Sodium 456.2 mg, Sugar 5.8 g
SHRIMP CROSTINI
Arugula, Fresh pepper salsa, Monterey Jack, and lemon-tarragon vinaigrette This is a recipe that I used as my first feature at LTK restaurant on the waterfront in South Boston. I researched various recipes and toyed around and took bits and pieces from these recipes and created my own twist on the dish. It's a great dish for any time of the year and is vibrant and colorful
Provided by KevRad
Categories Peppers
Time 32m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Vegetable Salsa:.
- Combine all ingredients in a large mixing bowl and lightly season lightly with salt and pepper and stir well to combine all vegetables.
- Lightly coat mixture with lemon-tarragon vinaigrette, but just to flavor the vegetables; do not drown them in the dressing.
- Reserve to a mixing bowl and refrigerate.
- Toast Points:.
- Cut baguette into angled slices of 2" in length and 1/2" inch thick and lightly butter.
- Lightly toast bread at 375°F until light in golden color; this can be done in advance.
- Lemon Tarragon Vinaigrette:.
- Combine all ingredients in a bowl except for olive oil and transfer to a blender. Slowly drizzle in olive oil until a smooth emulsification is created. Adjust the seasonings to taste and add more honey for a sweeter finish. Reserve to a squeeze bottle and refrigerate.
- As prepared for service:.
- Lightly sprinkle (4) toast points with shredded Monterey jack to order and melt cheese in a 450°F oven for about 1 minute; be careful not to burn the cheese.
- Remove from oven and place half of each shrimp on each toast point and arrange at an angle on an oval plate atop a small bed of arugula drizzled with lemon-tarragon vinaigrette.
- Plating:.
- Arrange a bed of arugula on an oval plate and lightly drizzle with lemon-tarragon vinaigrette.
- Put (4) toast points in oven on a sizzle plate lightly sprinkled with shredded Jack for approximately (1) minute.
- Remove from oven and arrange atop of arugula at an angle on the plate.
- Place half of one shrimp on top of each toast point.
- Add vegetable salsa on top of each shrimp.
- Drizzle lemon-tarragon vinaigrette over each piece (lightly, do not soak).
- Note: You can substitute lobster, crab, or scallops for the shrimp if you choose.
Nutrition Facts : Calories 456.3, Fat 41, SaturatedFat 7.1, Cholesterol 39.3, Sodium 362.2, Carbohydrate 16.2, Fiber 1.7, Sugar 4.5, Protein 8.6
More about "tarragon shrimp scampi recipes"
TARRAGON LIME SHRIMP SCAMPI - ROCK RECIPES
From rockrecipes.com
Reviews 2Category Fish And SeafoodCuisine Italian InspiredTotal Time 20 mins
ROAST SHRIMP SCAMPI | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
TARRAGON SHRIMP SCAMPI
From marthastewartwine.com
TARRAGON SHRIMP SCAMPI - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SEAFOOD SCAMPI WITH CHIVES AND TARRAGON RECIPE - SPARKPEOPLE
From recipes.sparkpeople.com
TARRAGON SHRIMP SCAMPI - BIGOVEN.COM
From bigoven.com
LEMON-TARRAGON SHRIMP PASTA - RACHAEL RAY IN SEASON
From rachaelraymag.com
QUICK SHRIMP SCAMPI THREE WAYS - A WELL SEASONED KITCHEN
From seasonedkitchen.com
SHRIMP SCAMPI - ANDREW ZIMMERN
From andrewzimmern.com
SHRIMP WITH TARRAGON AND CHEESE TORTELLINI - FEEDING THE FAMISHED
From feedingthefamished.com
EASY TARRAGON SHRIMP COCKTAIL - SAFEWAY
From safeway.ca
SHRIMP AND COD WITH TARRAGON BROTH AND CROUTONS - FOOD & WINE …
From foodandwine.com
TARRAGON SHRIMP SCAMPI FOOD FAMILIES.COM
From families.com
CREAMY TARRAGON SHRIMP PASTA - LIFE'S AMBROSIA
From lifesambrosia.com
TARRAGON SHRIMP SCAMPI RECIPE | MARTHA STEWART | RECIPES, SHRIMP …
From pinterest.ca
THE GOOD DISH THE BEST SHRIMP SCAMPI AND ANGEL HAIR PASTA RECIPE
From gooddishtv.com
SHRIMP SCAMPI WITH GARLIC, RED PEPPER FLAKES, AND HERBS RECIPE
From seriouseats.com
HOW TO MAKE SHRIMP SCAMPI, A SEAFOOD PASTA CLASSIC | THE MANUAL
From themanual.com
TARRAGON SHRIMP - BIGOVEN.COM
From bigoven.com
SUNDAY SCOFF | TARRAGON LIME SHRIMP SCAMPI | CBC NEWS
From cbc.ca
SHRIMP SCAMPI - LIDIA
From lidiasitaly.com
TARRAGON SHRIMP SCAMPI - CHAMPSDIET.COM
From champsdiet.com
SHRIMP AND TARRAGON SPAGHETTI RECIPE | REAL SIMPLE
From realsimple.com
MARTHA STEWART'S TARRAGON SHRIMP SCAMPI | PEOPLE.COM
From people.com
MARTHA STEWART'S TARRAGON SHRIMP SCAMPI - MASTERCOOK
From mastercook.com
MARTHA STEWART'S TARRAGON SHRIMP SCAMPI - PINTEREST.COM
From pinterest.com
TARRAGON SHRIMP SCAMPI
From blog.marthastewartwine.com
SHRIMP AND TARRAGON SPAGHETTI - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST MARTHA STEWART SHRIMP SCAMPI RECIPES - FOOD NEWS
From foodnewsnews.com
TARRAGON SHRIMP SCAMPI – PRAIRIE OILS & VINEGARS
From prairieoils.ca
SOPRANO SCAMPI IN TARRAGON SAUCE
From lelarge.st-hubert.com
20-MINUTE KETO SHRIMP SCAMPI RECIPE - CAST IRON KETO
From castironketo.net
SHRIMP SCAMPI WITH PASTA RECIPE - SERIOUS EATS
From seriouseats.com
TARRAGON SHRIMP SCAMPI RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.nz
SHRIMP WITH TARRAGON CREAM SAUCE - THERESCIPES.INFO
From therecipes.info
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #very-low-carbs #main-dish #seafood #european #italian #shrimp #stove-top #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #shellfish #equipment
You'll also love