Ina Garten Tarragon Shrimp Salad

Ina Garten tarragon shrimp salad is an easy chilled seafood salad made with Pernod-poached shrimp, celery and fresh tarragon, ready in 2 hours 30 minutes. Save this make-ahead shrimp salad for summer lunches, Easter brunch or a light dinner party, because it's simple and keeps in the fridge.

Start the shrimp in cold water and raise the heat slowly, because that gentle climb keeps them tender instead of rubbery. Drop them into boiling water and they tighten up before the inside cooks through.

Ina Garten learned the cold-water method from her friend Johanne Killeen, who owns Al Forno restaurant in Providence, Rhode Island. A splash of Pernod in the pot then adds a faint anise note that echoes the tarragon in the salad.

Source: Cooking for Jeffrey (2016)

Ina Garten Tarragon Shrimp Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

290

kcal

Tender poached shrimp, some left whole and some butterflied, get tossed with crunchy celery, scallions and creamy mayonnaise. After a long chill the tarragon and lemon settle into every bite, so the salad tastes cool and bright.

Ingredients

• 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
  

Directions

• Poach the shrimp: Place 2 pounds of peeled and deveined shrimp in a large saucepan with 8 cups of cold water, 3 tablespoons Pernod and 1 tablespoon salt. Turn the heat to medium high and cook uncovered, stirring now and then, for 8 to 10 minutes until the shrimp are just firm and pink.
• Drain the shrimp: Pour the shrimp into a colander and let the water run off. Then you can get started on cutting them while they are still warm.
• Cut some shrimp: Put half the shrimp in a large bowl whole. Cut the rest sideways through the back with a sharp paring knife, add them to the bowl, and let everything cool for 15 minutes.
• Season the shrimp: Stir in 2 tablespoons lemon juice, 2 teaspoons salt and 1 teaspoon pepper. Mix gently so the shrimp stay intact.
• Add the mix-ins: Add 1 cup small-diced celery, 3/4 cup thinly sliced scallions, 2 tablespoons minced fresh tarragon and 2/3 cup mayonnaise. Fold it all together until the shrimp are evenly coated.
• Chill the salad: Cover the bowl and refrigerate for at least 2 hours. That time lets the flavors meld before you serve.
• Garnish and serve: Transfer the salad to a serving bowl and sprinkle with extra tarragon and a pinch of salt. Taste for seasoning, then serve it cold or at room temperature.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 5-quart stainless steel colander, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make tarragon shrimp salad ahead of time?

Yes, you can mix the salad and refrigerate it for up to a day. Taste it again just before serving, since chilling can dull the seasoning and a pinch more salt or lemon wakes it up.

What can I use instead of Pernod?

Pernod adds a light anise flavor that pairs well with tarragon. If you don't have it, you can leave it out and the shrimp will still be good, though the salad tastes a little less rounded.

Why do you start the shrimp in cold water?

Bringing the water up slowly cooks the shrimp gently and evenly, which keeps them tender. Dropping them into boiling water cooks the outside too fast, so they turn tough.

Can I use frozen shrimp?

Frozen shrimp work fine as long as you thaw them completely in the fridge first. Pat them dry before poaching so they don't add extra water to the pot.

What's the most common mistake with shrimp salad?

Overcooking the shrimp is the biggest one, so pull them off the heat as soon as they turn firm and pink. Cooking them past that point leaves them chewy, and the chilling won't fix it.