Tarragon Shrimp
From chefmeow 15 years ago
- 20 minutes to make
- Serves 6
TARRAGON SHRIMP This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Jennet Estate in Allen, Texas in 1983.
Ingredients
- 2 pounds fresh shrimp shopping list
- 1/4 pound butter shopping list
- 1/2 cup olive oil shopping list
- 2 teaspoons lemon juice shopping list
- 2 tablespoons finely chopped shallots shopping list
- 1 tablespoon finely chopped garlic shopping list
- 1 tablespoon finely chopped fresh tarragon shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/4 teaspoon salt shopping list
- 3 tablespoons finely chopped parsley mixed with 1 tablespoon chopped fresh tarragon shopping list
How to make it
- Shell shrimp leaving tails on then devein and pat dry.
- In an ovenproof shallow dish large enough to hold shrimp in one layer melt the butter but do not brown.
- Remove from heat and cool slightly.
- Add olive oil, lemon juice, shallots, garlic, tarragon and pepper.
- Toss shrimp to coat on all sides in mixture then arrange in single layer and sprinkle with salt.
- Broil 5 minutes 4” from flame basting with pan juices several times.
- Turn then sprinkle with more salt and broil until slightly browned about 5 minutes.
- Sprinkle with mixed parsley and tarragon then serve.
People Who Like This Dish 3
- mommyluvs2cook Santa Fe, TX
- gecko Cleveland, OH
- bluefreckle21 Saint Petersburg, FL
- chefmeow Garland, TX
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