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:
- Don’t overcook your shrimp! This will result in a rubbery texture.
- Make sure the pan is hot before you add the shrimp.
- 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:
Enjoy a refreshing shrimp & tarragon salad with a tangy lemon balsamic vinaigrette.
Sauteed Shrimp & Tarragon Salad
Ingredients:
- 1 Tbsp BBF Avocado Oil (#3516)
- 3 tomatoes, chopped
- 1/2 cup Flav-R-Pac Chopped Onion (#5772)
- 2 tsp Kirkland Minced Garlic (#1289)
- 2 lb bag Pacific Seafood Newport Peeled & Deveined Raw Shrimp (#1545)
- 1 Tbsp fresh Tarragon, chopped
- Romaine Lettuce
- 1 tsp lemon juice
- 1 Tbsp balsamic vinegar
- Regal Fine Sea Salt (#1146) and AP Coarse Black Pepper (#1028), to taste
Instructions:
- First, heat the oil in a skillet.
- 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.
- 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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