Seafood Tarragon Recipes

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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

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

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.

SHRIMP, LEMON AND TARRAGON RISOTTO



Shrimp, Lemon and Tarragon Risotto image

Make and share this Shrimp, Lemon and Tarragon Risotto recipe from Food.com.

Provided by MA HIKER

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 quarts chicken broth
18 large shrimp, peeled and deveined
2 tablespoons olive oil
4 tablespoons unsalted butter
1 large onion, peeled and diced
2 cups arborio rice
1 cup dry white wine (I use vermouth)
2 tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
2 tablespoons fresh tarragon leaves, chopped

Steps:

  • Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
  • Remove the shrimp with a slotted spoon and set them aside on a plate.
  • Keep the broth simmering over low heat.
  • Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
  • Add onion and cook for about 4 minutes.
  • Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
  • Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
  • Continue to add broth in 1/4 cup increments, stirring rice constantly.
  • When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.
  • Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
  • Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
  • Season with salt and pepper to taste & serve!

Nutrition Facts : Calories 459.1, Fat 14.6, SaturatedFat 6.1, Cholesterol 52.5, Sodium 1059.2, Carbohydrate 58.3, Fiber 2.5, Sugar 2.6, Protein 14.6

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 LASAGNA WITH TARAGON



Seafood Lasagna with Taragon image

This is Divine. Seafood smothered in creamed sauce and layered with pasta--makes a great dish for company. This can be made in advance and frozen. Bake frozen covered 40 minutes then uncover and bake about another 40 minutes, until hot and bubbly. The recipe comes from Betty Crocker.

Provided by Barb G.

Categories     Crab

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup butter
2 garlic cloves, finely chopped
1/2 cup all-purpose flour
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella cheese (8-ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons capers
1 teaspoon dried tarragon leaves
1/2 teaspoon lemon pepper
9 uncooked lasagna noodles
1 cup small curd cottage cheese
1 (6 ounce) can crabmeat, drained and cartilage removed
1 (4 ounce) can baby shrimp, drained
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°.
  • Melt butter in a 3-quart saucepan over low heat.
  • Cook garlic in butter about 1 minute, stirring, until golden brown.
  • Stir in flour, cook stirring constantly,until bubbly; remove from heat.
  • Stir in milk and broth, heat to boiling, stirring constantly, Boil and stir 1 minute.
  • Stir in Mozzarella cheese, onions, capers, tarragon and lemon pepper.
  • Cook over low heat, stirring constantly, until cheese is melted.
  • In an ungreased 13x9x2-inch baking dish spread 1/4 of the cheese sauce (1 1/4 cups).
  • Top with 3 UNCOOKED noodles.
  • Spread cottage cheese over noodles.
  • Repeat with 1/4 of the cheese sauce and 3 noodles.
  • Top with crabmeat, shrimp and 1/4 of the cheese sauce, the remaining noodles and cheese sauce.
  • Sprinkle with Parmesan cheese.
  • Bake uncovered about 40 minutes or until noodles are tender.
  • Let stand 15 minutes before cutting.
  • Enjoy.

Nutrition Facts : Calories 300, Fat 16.1, SaturatedFat 9.7, Cholesterol 71.6, Sodium 642.2, Carbohydrate 20.5, Fiber 0.9, Sugar 0.8, Protein 17.8

LEMONY SEAFOOD RISOTTO WITH TARRAGON



Lemony Seafood Risotto With Tarragon image

Make and share this Lemony Seafood Risotto With Tarragon recipe from Food.com.

Provided by 2Bleu

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb sea scallops
1/2 lb large shrimp, peeled and deveined
1 large shallot, finely chopped (or any type onion including green onions)
2 garlic cloves, finely chopped
1/2 cup arborio rice, uncooked
1/4 cup dry white wine
3/4 cup fat-free chicken broth, heated
1/2 juice and lemon, zest of
1/2 teaspoon tarragon

Steps:

  • Spray non-stick cooking spray in a large deep skillet (or dutch oven). Heat over med-high heat. Saute' the scallops and shrimp, for about 2 minutes. Add the lemon zest and continue cooking until shrimp are pink and almost done. About 2 more minutes.
  • Remove scallops, shrimp, and zest from skillet, set aside and cover immediately to finish cooking the seafood.
  • Meanwhile, in the same skillet (do not wash or rinse), cook shallots and garlic until shallots are crisp-tender (adding more oil if necessary). Reduce heat to medium.
  • Stir in rice and stir frequently until rice begins to brown. Stir in wine and cook until liquid is absorbed, stirring occasionally.
  • Pour 1/2 cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15-20 min, adding broth 1/2 cup at a time and stirring occasionally until rice is tender and creamy.
  • Add the lemon juice and tarragon. Gently stir in the scallops and shrimp. Serve with a garnish of parsley sprigs and lemon slices if desired.

Nutrition Facts : Calories 378.7, Fat 2.2, SaturatedFat 0.4, Cholesterol 170.5, Sodium 1441.2, Carbohydrate 48, Fiber 1.5, Sugar 0.4, Protein 33.5

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.

TARRAGON SHRIMP SCAMPI



Tarragon Shrimp Scampi image

Make and share this Tarragon Shrimp Scampi recipe from Food.com.

Provided by chia2160

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons olive oil
6 garlic cloves, sliced
1 1/2 lbs large shrimp, peeled and deveined
2/3 cup dry white wine
2 tablespoons fresh tarragon (OR 2 TSP DRIED)
salt and pepper

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.

Nutrition Facts : Calories 337.7, Fat 15.7, SaturatedFat 5.2, Cholesterol 274.5, Sodium 297.6, Carbohydrate 5.3, Fiber 0.3, Sugar 0.4, Protein 35.6

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