Tarragon Shrimp Salad
I love shrimp! This recipe is pretty simple and can be prepared ahead of time. It can be served with a salad, corn tortillas to make shrimp tacos or with butter lettuce to make shrimp lettuce wraps.
The recipe came from Ina Garten’s cookbook called Cooking for Jeffrey. This was my third recipe from this cookbook, and so far, it worked out really well. She advises to cook the shrimp in cold water and to slowly raise the heat. Pernod is also added to the cooking water which adds a great flavor to the shrimp. I am going to start cooking my shrimp this way in the future.
Healthy Tip: Cut the sodium in half by reducing the recommended amount of salt in half. I found that it was too salty for our palate.
- 2 lb peeled and deveined shrimp (2/1/2 lb in the shell)
- 3 tbsp Pernod liqueur
- kosher salt and fresh ground pepper
- 2 tbsp freshly squeezed lemon juice
- 1 cup of small diced celery
- 3/4 cup thinly sliced scallions, white and green parts
- 2 tbsp minced fresh tarragon leaves
- 2/3 cup good mayonnaise
- Optional: mixed greens or butter lettuce.
- Optional: Corn tortillas.
- Add shrimp to a pot with 8 cups of cold water, Pernod and 1 tbsp of salt.
- Turn heat to medium high and cook the shrimp uncovered for 8-10 minutes.
- Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back and add them to the bowl as well.
- Allow to cool for 15 minutes.
- Stir in lemon juice 2 tbsp salt and 1 tsp of pepper.
- Add celery, scallions, tarragon and mayonnaise, and combine.
- Cover and refrigerate for at least 2 hrs for flavors to meld.
- Serve over salad, with corn tortillas or as lettuce wrap.