Coleslaw With Bay Shrimp And Tarragon Recipes

TARRAGON SHRIMP SALAD

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.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

COLESLAW WITH BAY SHRIMP AND TARRAGON

Steps:

• Combine mayonnaise, lemon juice and tarragon in large bowl; whisk to blend. Mix in cabbage, carrots and onion. Season to taste with salt and pepper. Mix in shrimp. Cover and refrigerate at least 30 minutes and up to 4 hours.

SHRIMP WITH SHALLOT-TARRAGON SAUCE ON WILTED SPINACH

Steps:

• Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Add remaining 1 teaspoon ginger. Season with salt and pepper. Set shrimp aside.
• Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining 2 teaspoons tarragon; serve.

SHRIMP COLE SLAW

Steps:

• Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
• In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

SHRIMP WITH WARM GERMAN-STYLE COLESLAW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.

ORIGINAL OLD BAY® COLESLAW

Steps:

• Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

TARRAGON COLESLAW

Steps:

• Place the cabbage and carrots in a large bowl.
• In a small bowl, whisk together the mayonnaise, vinegar, tarragon, the sugar, the parsley, the celery seed, and salt and pepper to taste.
• Pour the mayonnaise mixture over the cabbage and carrots and blend well.
• Cover the bowl tightly (you can use plastic wrap) and let sit at least 6 to 8 hours or overnight in the refrigerator for the slaw to soften and the flavors to blend.

TARRAGON COLESLAW

Steps:

• In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, salt, paprika and garlic; shake well. Place cabbage and parsley in a large bowl. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.