Sauteed Shrimp & Tarragon Salad

Enjoy a refreshing shrimp & tarragon salad with a tangy lemon balsamic vinaigrette featuring our Pacific Seafood Newport Peeled & Deveined Raw Shrimp (#1545). This meal pairs nicely with Tuscan Mini Dinner Loaves (#8196), warmed in the oven at 350° for 3-5 minutes.

Tips for cooking the best shrimp:

  1. Don’t overcook your shrimp! This will result in a rubbery texture.
  2. Make sure the pan is hot before you add the shrimp.
  3. Always cook in butter! This adds more flavor. (This recipe calls for oil, but you can use either butter or oil)

More shrimp recipes to try:

Sauteed Shrimp Tossed w/Tomatoes & Tarragon Salad

Enjoy a refreshing shrimp & tarragon salad with a tangy lemon balsamic vinaigrette.

Sauteed Shrimp & Tarragon Salad

Ingredients:

Instructions:

  1. First, heat the oil in a skillet.
  2. Once hot, add the onions, garlic, and tomatoes. Cook for 2 minutes, then add the shrimp and cook for an additional 2 minutes, or until cooked.
  3. Remove the shrimp from the pan and toss it into a salad with the remaining ingredients. Whisk together the lemon juice, vinegar, salt, and pepper for a simple vinaigrette. Garnish with tarragon. Enjoy!

Adapted from: https://www.pacificseafood.com/recipes/sauteed-shrimp-tossed-with-tomatoes-tarragon-salad/

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