Recipe courtesy of Ina Garten
From:
Cooking for Jeffrey
Recipe courtesy of Ina Garten
From:
Cooking for Jeffrey
Tarragon Shrimp Salad
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- Level: Easy
- Total: 2 hr 30 min (includes chilling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 347
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 253 mg
- Sodium
- 515 mg
- Level: Easy
- Total: 2 hr 30 min (includes chilling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 347
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 253 mg
- Sodium
- 515 mg
Ingredients
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Directions
- 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.
