Ina Garten's Tarragon Shrimp Salad | Barefoot Contessa

Ina's Tarragon Shrimp Salad is the ultimate summer salad with bright, herby flavors and tender poached shrimp. Serve it chilled for a refreshing lunch, picnic or easy entertaining dish! #InaGarten #BarefootContessa #FoodNetwork #ShrimpSalad Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/3vESPWW Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tarragon Shrimp Salad RECIPE COURTESY OF INA GARTEN Level: Easy Total: 2 hr 30 min (includes chilling time) Active: 20 min Yield: 6 servings Ingredients 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 Directions 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. This recipe has been updated and may differ from what was originally published or broadcast. Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Tarragon Shrimp Salad | Barefoot Contessa | Food Network https://youtu.be/ZUj9zWGzOXo