Best 8 Onion Tarragon Shrimp Recipes

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Onion tarragon shrimp is a flavorful and elegant dish that's perfect for any occasion. The combination of sweet onions, fragrant tarragon, and succulent shrimp creates a dish that is both satisfying and sophisticated. With just a few simple ingredients, you can create a gourmet meal that will impress your friends and family. In this article, we will guide you through the process of making the best onion tarragon shrimp recipe, so you can enjoy this delicious dish in the comfort of your own home.

Here are our top 8 tried and tested recipes!

TARRAGON SHRIMP SALAD



Tarragon Shrimp Salad image

Provided by Ina Garten

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

  • Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
  • Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
  • Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

BROILED SHRIMP WITH MUSTARD AND TARRAGON



Broiled Shrimp with Mustard and Tarragon image

Categories     Mustard     Shellfish     Appetizer     Broil     Cocktail Party     Low Carb     Shrimp     Healthy     Tarragon     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

1/3 cup Dijon mustard
3 tablespoons olive oil
1 green onion, minced
1 1/2 tablespoons minced fresh tarragon
1 1/2 pounds uncooked large shrimp (about 40), peeled, deveined
8 bamboo skewers, soaked in water 30 minutes, drained

Steps:

  • Stir first 4 ingredients in medium bowl to blend. Add shrimp; toss to coat. Refrigerate at least 1 hour and up to 3 hours.
  • Preheat broiler. Line baking sheet with foil. Thread shrimp onto skewers. Sprinkle with salt and pepper. Broil until cooked through, 2 minutes per side.
  • Remove shrimp from skewers. Arrange on platter. Serve with toothpicks.

ROASTED ONION, CAPER, AND TARRAGON SAUCE



Roasted Onion, Caper, and Tarragon Sauce image

Categories     Sauce     Milk/Cream     Herb     Onion     Roast     Quick & Easy     Vinegar     White Wine     Winter     Tarragon     Parsley     Capers     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 10

2 large onions (about 3/4 pound each), unpeeled and untrimmed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup heavy cream
1/4 cup dry white wine
3 tablespoons drained bottled capers
1 teaspoon white-wine vinegar
1 tablespoon minced fresh tarragon leaves or 3/4 teaspoon dried, crumbled
2 tablespoons minced fresh parsley leaves
1 tablespoons thinly sliced fresh chives or scallion greens

Steps:

  • In a baking pan roast the onions in the middle of a preheated 475°F. oven for 2 hours. While the onions are roasting, in a small saucepan melt the butter over low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the cream and the wine in a stream, whisking, bring the mixture to a boil, whisking, and simmer it whisking, for 5 minutes. Remove the saucepan from the heat and stir in the capers, the vinegar, the tarragon, the parsley, and the chives.
  • Let the onions cool until they can be handled, discard the tough outer layers, the stems, the root ends, and the juices in the baking pan, and in a food processor purée the onions until they are smooth. Transfer the purée to a small saucepan, bring it to a boil, and boil it, stirring, until it is thickened and the excess liquid is evaporated. Stir in the purée into the cream sauce and stir in salt and pepper to taste. The sauce may be made 1 day in advance and kept covered and chilled. Serve the sauce warm or at room temperature.

TARRAGON SHRIMP SCAMPI



Tarragon Shrimp Scampi image

Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure to be in your cooking rotation for years to come.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/3 cup olive oil
4 cloves garlic, peeled and finely minced
2 onions, peeled and coarsely grated
1 small bunch fresh tarragon, finely chopped
1/2 teaspoon salt
Freshly ground black pepper
24 to 32 large shrimp, peeled and deveined
Juice of 1 lemon

Steps:

  • In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.
  • In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.
  • Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.
  • Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.

ONION TARRAGON SHRIMP



Onion Tarragon Shrimp image

'I've been making this recipe for more than 10 years and it is the sole reason that I grow my own tarragon,' Linda Lacek comments from Winter Park, Florida.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

2 medium onions, finely chopped
4 garlic clove (blank)s garlic cloves, minced
2 tablespoons olive oil
2 tablespoons minced fresh tarragon
½ teaspoon salt
⅛ teaspoon pepper
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons lemon juice

Steps:

  • In a large nonstick skillet, saute onions and garlic in oil until tender. Add the tarragon, salt and pepper; saute 1 minute longer. Transfer to a large bowl and let cool. Add shrimp and lemon juice to onion mixture; let stand for 30 minutes.
  • Place shrimp on a foil-lined broiler pan; spoon onion mixture over shrimp. Broil 3-4 in. from the heat for 3-4 minutes or until shrimp turn pink and topping is browned.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 8.6 g, Cholesterol 258.8 mg, Fat 9.8 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 1.5 g, Sodium 498.4 mg, Sugar 2.5 g

ONION TARRAGON SHRIMP



Onion Tarragon Shrimp image

'I've been making this recipe for more than 10 years and it is the sole reason that I grow my own tarragon,' Linda Lacek comments from Winter Park, Florida.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

2 medium onions, finely chopped
4 garlic clove (blank)s garlic cloves, minced
2 tablespoons olive oil
2 tablespoons minced fresh tarragon
½ teaspoon salt
⅛ teaspoon pepper
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons lemon juice

Steps:

  • In a large nonstick skillet, saute onions and garlic in oil until tender. Add the tarragon, salt and pepper; saute 1 minute longer. Transfer to a large bowl and let cool. Add shrimp and lemon juice to onion mixture; let stand for 30 minutes.
  • Place shrimp on a foil-lined broiler pan; spoon onion mixture over shrimp. Broil 3-4 in. from the heat for 3-4 minutes or until shrimp turn pink and topping is browned.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 8.6 g, Cholesterol 258.8 mg, Fat 9.8 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 1.5 g, Sodium 498.4 mg, Sugar 2.5 g

SHRIMP, LEMON AND TARRAGON RISOTTO



Shrimp, Lemon and Tarragon Risotto image

Make and share this Shrimp, Lemon and Tarragon Risotto recipe from Food.com.

Provided by MA HIKER

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 quarts chicken broth
18 large shrimp, peeled and deveined
2 tablespoons olive oil
4 tablespoons unsalted butter
1 large onion, peeled and diced
2 cups arborio rice
1 cup dry white wine (I use vermouth)
2 tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
2 tablespoons fresh tarragon leaves, chopped

Steps:

  • Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
  • Remove the shrimp with a slotted spoon and set them aside on a plate.
  • Keep the broth simmering over low heat.
  • Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
  • Add onion and cook for about 4 minutes.
  • Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
  • Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
  • Continue to add broth in 1/4 cup increments, stirring rice constantly.
  • When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.
  • Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
  • Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
  • Season with salt and pepper to taste & serve!

Nutrition Facts : Calories 459.1, Fat 14.6, SaturatedFat 6.1, Cholesterol 52.5, Sodium 1059.2, Carbohydrate 58.3, Fiber 2.5, Sugar 2.6, Protein 14.6

TARRAGON SHRIMP SCAMPI



Tarragon Shrimp Scampi image

Make and share this Tarragon Shrimp Scampi recipe from Food.com.

Provided by chia2160

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons olive oil
6 garlic cloves, sliced
1 1/2 lbs large shrimp, peeled and deveined
2/3 cup dry white wine
2 tablespoons fresh tarragon (OR 2 TSP DRIED)
salt and pepper

Steps:

  • Heat butter and oil in a skillet, add garlic.
  • Add shrimp and cook until pink, about 2 minutes.
  • Add wine and half of tarragon, simmer until shrimp are pink.
  • Stir in remaining tarragon, salt and pepper to taste.

Nutrition Facts : Calories 337.7, Fat 15.7, SaturatedFat 5.2, Cholesterol 274.5, Sodium 297.6, Carbohydrate 5.3, Fiber 0.3, Sugar 0.4, Protein 35.6

Tips:

  • To save time, use frozen shrimp that has been thawed and deveined.
  • If you don't have tarragon on hand, you can substitute another fresh herb, such as parsley, chives, or dill.
  • Be careful not to overcook the shrimp, as it will become tough and rubbery.
  • Serve the shrimp immediately with your favorite sides, such as rice, pasta, or vegetables.

Conclusion:

Onion tarragon shrimp is a delicious and easy-to-make dish that is perfect for any occasion. The combination of shrimp, onions, and tarragon creates a flavorful and aromatic dish that is sure to please everyone at the table.

With just a few simple ingredients and a little bit of time, you can create a gourmet meal that will impress your friends and family. So next time you're looking for a quick and easy seafood dish, give onion tarragon shrimp a try.

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