Best 3 Tarragon Shrimp Salad Recipes
**Indulge in a Symphony of Flavors: Explore a Trio of Tarragon Shrimp Salad Recipes**
Prepare to embark on a culinary journey like no other as we present three tantalizing Tarragon Shrimp Salad recipes. These delectable salads offer a harmonious blend of flavors, textures, and colors, promising an unforgettable taste experience. From the classic Tarragon Shrimp Salad, known for its simplicity and elegance, to the vibrant Avocado Tarragon Shrimp Salad, bursting with creamy richness, and the refreshing Citrus Tarragon Shrimp Salad, alive with zesty tang, each recipe offers a unique interpretation of this beloved dish.
**1. Classic Tarragon Shrimp Salad:**
This timeless classic features succulent shrimp, crisp celery, red onion, and fresh tarragon, tossed in a creamy mayonnaise-based dressing. Its simplicity allows the natural flavors of the ingredients to shine through, resulting in a balanced and harmonious salad that never fails to impress.
**2. Avocado Tarragon Shrimp Salad:**
Elevate your salad game with this creamy and indulgent Avocado Tarragon Shrimp Salad. Perfectly ripe avocados add a velvety texture and rich flavor, while a touch of lime juice keeps things bright and tangy. This salad is a delightful combination of creamy, savory, and refreshing flavors.
**3. Citrus Tarragon Shrimp Salad:**
Experience a burst of citrusy freshness with this vibrant Citrus Tarragon Shrimp Salad. Grapefruit, orange, and lemon segments add a medley of tart, sweet, and tangy notes, perfectly complementing the tender shrimp and crisp greens. This salad is a delightful symphony of flavors, leaving your palate refreshed and invigorated.
Each of these Tarragon Shrimp Salad recipes promises a unique culinary adventure, catering to various tastes and preferences. Whether you prefer the classic simplicity of the original, the creamy richness of the avocado variation, or the zesty tang of the citrus rendition, these salads are sure to delight your taste buds. So, gather your ingredients, don your apron, and let's embark on this delectable journey together.
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.
WHITE-BEAN-AND-SHRIMP SALAD WITH TARRAGON VINAIGRETTE
Provided by Molly O'Neill
Categories brunch, dinner, lunch, salads and dressings, main course
Time 1h
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
- To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP & SCALLOP SALAD WITH TARRAGON ON RADICCHIO
Steps:
- Remove 6 large outer leaves from radicchio, rinse well, wrap in paper towels and refrigerate. Bring a large pan of salted water to a boil, add shelled shrimp and scallops and set on high heat until shrimp turn pink. Both the shrimp and scallops will be done at that point. Immediately empty the pan in a large colander in the sink and douse seafood with enough cold water to fully stop the cooking. Drain again and set aside. In a small skillet, warm prosciutto and olive oil, stirring over low heat for 5 minutes. Transfer to a large bowl, stirring until cool. Stir in shrimp, scallops, vinegar and tarragon. Season to taste with salt and freshly ground pepper, cover the bowl with plastic film and refrigerate until cold. To serve: Place a radicchio lettuce cup on 6 plates. Divide salad equally in the center of each leaf and garnish with taraagon sprigs.
Tips:
- Use fresh, succulent shrimp for the best flavor. Thaw frozen shrimp properly before using.
- Chop the shrimp into small pieces for a more delicate texture in the salad.
- Don't overcook the shrimp, as it will become tough and rubbery. Cook just until pink and opaque.
- Use a variety of fresh herbs for the best flavor. Tarragon, dill, and parsley are all good choices.
- Add a squeeze of lemon juice to the salad dressing for a bright, citrusy flavor.
- Serve the salad immediately, or chill for later. It's a great make-ahead dish.
Conclusion:
Tarragon shrimp salad is a delicious and refreshing dish that's perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. With its combination of fresh shrimp, herbs, and a tangy dressing, this salad is sure to be a hit at your next party or potluck.
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