Tarragon Shrimp Salad

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  • Level: Easy
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

2 pounds (16- to 20-count) peeled and deveined shrimp (2 1/2 pounds in the shell)

3 tablespoons Pernod liqueur

Kosher salt and freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

1 cup small-diced celery

3/4 cup thinly sliced scallions, white and green parts (4 scallions)

2 tablespoons minced fresh tarragon leaves, plus extra for garnish

2/3 cup good mayonnaise, such as Hellmann's

Directions

  1. 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.
  2. 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.
  3. Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.