Tarragon shrimp salad from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 62) by Ina Garten

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Notes about this recipe

  • anya_sf on January 26, 2019

    I made 1/2 recipe one day ahead, which served 2 for dinner over a bed of butter lettuce. My shrimp were cooked after 6-7 minutes, but were still tender. The cooking method worked well. I'm not sure why half the shrimp were halved. I would either halve all of them, to make them bite-sized, or none of them, for a nicer appearance. I would also use chives instead of green onions next time, as they're more delicate. Otherwise, great. Did not need extra salt at the end.

  • lhudson on February 17, 2017

    Tarragon is not one of the herbs I use a lot so whenever I do it surprises me how much I like it. Great recipe, just wish it was summer and not the middle of winter. It would have been perfect.

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