| Level: | Easy |
| Total: | 2 hr 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 347 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 31 g |
| Cholesterol | 253 mg |
| Sodium | 515 mg |
Reviews
I’ve made this several times. I love this salad in the summer. I have a pretty well stocked bar but don’t have Pernod, so I sub absinthe. I also play around with this and various diced veggies such as radishes or bell peppers or even pickled fresnos. This is a great recipe as-is or as a base.
I’m definitely going to try this. For family gatherings I make a classic garlic, butter, fried shrimp dish with a big splash of sambuca flambéd or not at the end. Add coriander and line at the end. Maybe I’ll try tarragon next time.
I did not have Pernod and I used low-fat mayonnaise. It was divine! It’s perfect for both special and casual occasions and so easy to make.
A church potluck favorite, double the recipe, wonderful year-round in our Florida heat! This recipe has become a family favorite!!!
Can I make this without Pernod?
Easy and delicious! Will make often.
Love it! Added capers – delicious!
Delicious and easy to make. A wonderful and light summer salad or sandwich. I substituted dried for fresh tarragon (using only 2 teaspoons) and still thought it was wonderful.
This recipe was so enticing on Barefoot that I just had to try it. It was so refreshing on this hot 95 degree weather. Can’t wait to bring it to the next party. Yum!
Amazing! Thank you! Best shrimp recipe! Thank you Ina