Onion Tarragon Shrimp Recipes

TARRAGON SHRIMP SCAMPI

Steps:

• Heat butter and oil in a skillet, add garlic.
• Add shrimp and cook until pink, about 2 minutes.
• Add wine and half of tarragon, simmer until shrimp are pink.
• Stir in remaining tarragon, salt and pepper to taste.

CREAMY GARLIC TARRAGON SHRIMP

Steps:

• Melt butter in a large skillet over medium heat.
• Add shrimp, garlic and tarragon and stir until shrimp is opaque and just pink, about 3 minutes.
• Remove shrimp using slotted spoon and set aside.
• Add cream and cayenne to skillet and stir until bubbly, about 2 minutes.
• Stir in the wine.
• Return the shrimp to skillet.
• Toss gently until heated through, about 1 minute.
• Sprinkle with parsley.

SHRIMP WITH WHISKEY TARRAGON SAUCE ON FRENCH BREAD

Steps:

• 1. Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice.
• 2. When garlic is just soft add heavy cream, milk, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally
• 3. In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic. Cook about 80% through about 1 - 2 minutes (shrimp will continue to cook in sauce).
• 4. While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp.
• 5. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low.
• 6. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread. Enjoy!

TANGY TARRAGON DIP WITH SHRIMP

Steps:

• Bring a medium saucepan of lightly salted water to a boil. Add shrimp and cook until just pink and opaque in the center, about 3 minutes.
• Drain shrimp, and rinse under cool water.
• Peel and devein shrimp, and transfer to a food processor. Add greern onions, shallot, and tarragon; using pulse, process shrimp until finely chopped.
• Transfer shrimp mixture to a medium bowl.
• Mix the mayonnaise, sour cream, Worcestershire sauce, and hot pepper sauce, if using.
• Add salt and pepper,to taste.
• Cover and chill for at least 2 hours.
• Can be made a day ahead of time.