Seafood Tarragon Recipes

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TARRAGON SHRIMP SCAMPI



Tarragon Shrimp Scampi image

Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure to be in your cooking rotation for years to come.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/3 cup olive oil
4 cloves garlic, peeled and finely minced
2 onions, peeled and coarsely grated
1 small bunch fresh tarragon, finely chopped
1/2 teaspoon salt
Freshly ground black pepper
24 to 32 large shrimp, peeled and deveined
Juice of 1 lemon

Steps:

  • In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.
  • In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.
  • Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.
  • Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.

JUMBO SHRIMP WITH TARRAGON SAUCE



Jumbo Shrimp With Tarragon Sauce image

Make and share this Jumbo Shrimp With Tarragon Sauce recipe from Food.com.

Provided by English_Rose

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 raw large shrimp, shell on
olive oil, for brushing
1 1/4 cups white wine
1 garlic clove, minced
4 tablespoons parsley, chopped
2/3 cup sour cream
4 tablespoons fresh tarragon, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt and pepper

Steps:

  • Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
  • Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
  • Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
  • When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
  • Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.

Nutrition Facts : Calories 183.1, Fat 8.8, SaturatedFat 5.2, Cholesterol 48.8, Sodium 74.3, Carbohydrate 6.8, Fiber 0.5, Sugar 0.9, Protein 6.8

SEAFOOD TARRAGON



Seafood Tarragon image

My favorite summer dish! This "salad" is loaded with fresh flavor and crispness that I just haven't found in any other recipe I have. This recipe is pretty forgiving, so don't worry about "exact" amounts...and season to your liking! It can get salty easily, so watch out for that. ENJOY!

Provided by BasilLover

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb frozen shrimp, thawed and chopped (50 or 70 count bag)
1 (8 ounce) package imitation lobster meat, chopped
3/4 cup fresh Italian parsley, finely chopped
10 sprigs fresh tarragon, remove leaves from stems, discard stems
1/3 cup diced white onion
3 stalks celery, diced
1 cup frozen peas, thawed
1 dash season salt
2 teaspoons sugar
2 -3 tablespoons mayonnaise
1 tablespoon lemon juice
salt and pepper

Steps:

  • Toss all ingredients together.
  • Chill at least 15 minutes, and enjoy! This dish stays great for up to a week -- if it isn't gobbled up sooner!

Nutrition Facts : Calories 127.7, Fat 2.6, SaturatedFat 0.5, Cholesterol 148.6, Sodium 251.5, Carbohydrate 8.1, Fiber 1.7, Sugar 3.9, Protein 17.6

BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA



Bruschetta with Shrimp, Tarragon and Arugula image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Olive oil, for drizzling
1 garlic clove, halved
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
6 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves
1 packed cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature

Steps:

  • For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
  • For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
  • In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

TARRAGON SHRIMP SALAD



Tarragon Shrimp Salad image

Provided by Ina Garten

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

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

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.

SEAFOOD EN BRODO WITH TARRAGON PESTO



Seafood en Brodo with Tarragon Pesto image

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.

Provided by Dawn Perry

Categories     Soup/Stew     Fish     Shellfish     Christmas     Dinner     Seafood     Clam     Fall     Winter     Tarragon     Christmas Eve     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 30

Brodo:
4 pounds fish bones
4 medium onions, chopped
4 fennel bulbs, chopped
4 small carrots (about 8 ounces), chopped
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
freshly ground pepper
1 teaspoon saffron threads
2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
4 garlic cloves, thinly sliced
1 cup dry vermouth
8 fresh flat-leaf parsley stems
4 1" strips lemon zest removed with a vegetable peeler
2 bay leaves
2 teaspoons black peppercorns
Pesto:
1 garlic clove, chopped
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh tarragon leaves
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
freshly ground pepper
Assembly:
3 1/2 pounds clams or cockles, scrubbed
8 4-ounce firm fish fillets (such as halibut, snapper, or cod)
Kosher salt, freshly ground pepper
freshly ground pepper
Olive oil (for drizzling)
8 slices country-style bread, toasted

Steps:

  • For brodo:
  • Preheat oven to 450°F. Divide bones, onions, fennel, carrots, and 1/4 cup oil between 2 rimmed baking sheets; season with salt and pepper and toss to coat. Roast, tossing halfway through, until vegetables are softened and browned, 60-75 minutes.
  • Heat saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add leeks and garlic; season with salt and pepper and cook, stirring often, until golden, 8-10 minutes. Add vermouth; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 3 minutes.
  • Add roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to pot. Bring to a boil, reduce heat, and simmer gently, skimming as needed, until reduced by half, about 1 hour. Strain through a sieve into a clean pot; discard solids. Season with salt.
  • For pesto:
  • Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
  • For assembly:
  • Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
  • Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
  • DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.

TARRAGON FISH AND VEGETABLES



Tarragon Fish and Vegetables image

Dress up delicately flavored orange roughy with distinctive fresh tarragon and a shower of fresh vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 8

2 tablespoons olive or vegetable oil
2 carrots, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 small red bell pepper, cut into thin strips
1/2 cup sliced red onion
4 (6-oz.) orange roughy fillets
4 teaspoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves
2 tablespoons butter or margarine, chilled

Steps:

  • Heat oven to 400°F. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
  • Arrange orange roughy fillets in ungreased 13x9-inch (3-quart) glass baking dish. If desired, sprinkle each fillet with salt and pepper. Top each with 1/4 of vegetable mixture, tarragon and butter.
  • Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 305, Carbohydrate 7 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 200 mg, Sugar 4 g

TARRAGON-SEAFOOD SALAD



Tarragon-Seafood Salad image

Snow pea pods and seafood sticks lend lots of color and appetite appeal to this fun bow-tie pasta.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 4

Number Of Ingredients 8

3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
4 ounces snow (Chinese) pea pods, cut in half
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/4 teaspoon white pepper
2 garlic cloves, finely chopped
3/4 pound imitation seafood sticks, cut into 1/2-inch pieces

Steps:

  • Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
  • Gently toss pasta, pea pods and remaining ingredients.
  • Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

Nutrition Facts : Calories 305, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1030 mg

TARRAGON LOVER'S SCALLOPS



Tarragon Lover's Scallops image

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Provided by Stompy

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Steps:

  • Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
  • Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g

POTATO AND SEAFOOD SALAD WITH TARRAGON



Potato and Seafood Salad with Tarragon image

Categories     Salad     Dairy     Herb     Potato     Shellfish     Crab     Scallop     Shrimp     Summer     Tarragon     Bon Appétit

Yield Serves 10

Number Of Ingredients 11

3 pounds white-skinned potatoes
3 tablespoons white wine vinegar
1 tablespoon butter
10 ounces uncooked medium shrimp, peeled, halved lengthwise
10 ounces bay scallops
10 ounces crabmeat, drained, picked over
1/2 cup plus 2 tablespoons sour cream
5 tablespoons mayonnaise
5 green onions, minced
5 tablespoons minced fresh tarragon
Fresh tarragon sprigs

Steps:

  • Place potatoes in heavy large saucepan. Add water to cover. Season generously with salt. Bring to boil. Cover and cook until potatoes are tender, about 25 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place half of potatoes in large bowl. Drizzle with 1 tablespoon vinegar. Season with salt and pepper. Add remaining potatoes. Drizzle with 1 tablespoon vinegar. Season with salt and pepper.
  • Melt butter in heavy large skillet over high heat. Add shrimp and scallops and sauté until cooked through, about 5 minutes. Transfer shrimp, scallops and any juices to bowl with potatoes; add crabmeat. Toss gently to blend. Cover and refrigerate until well chilled, about 2 hours.(Can be prepared 1 day ahead. Keep refrigerated.)
  • Stir sour cream, mayonnaise, green onions, minced tarragon and remaining 1 tablespoon vinegar in small bowl to blend. Pour dressing over potato mixture. Toss gently to blend. Season to taste with salt and pepper. Garnish with tarragon sprigs and serve.

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