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July 1, 2012

Recipe for shrimp with tarragon and yogurt sauce

Shrimp-with-tarragon-and-yogurt-sauce

When Kathy sent me this recipe, passed along from a friend who got it from an old New England cookbook, she warned me that it was good. Really good. Addictively good. So I wasn't entirely surprised when she and I tested a slightly lightened-up version of the original shrimp appetizer with tarragon, substituting Greek yogurt for half of the butter, and the two of us ate all four portions for lunch. We used shrimp labeled "jumbo", the 16-20 per pound size, so, yes, we each scarfed down eight (okay, ten) shrimp, and mopped up every last drop of sauce with slices of crusty bread. This is the kind of appetizer or light lunch entrée you can serve at a fancy dinner party or for any special occasion. For us, an abundance of French tarragon in the herb garden provided ample reason to celebrate.

Shrimp-with-tarragon-and-yogurt-sauce-square

Shrimp with tarragon and yogurt sauce

From the pantry, you'll need: frozen shrimp, unsalted butter, Greek yogurt, garlic, Dijon mustard, hot sauce, Worcestershire sauce, red wine vinegar, lemon, sour cream.

Originally called "Candlelight Shrimp" and published in an old cookbook, The Flavor of New England, this recipe comes from the Candlelight Inn in Lenox, Massachusetts, which closed in 2004. Serves 4.

Ingredients

1 lb shrimp, 16-20 or 21-25 size, peeled and deveined (leave the tails on or not, as you wish)
2 Tbsp unsalted butter, melted
2 Tbsp non-fat plain Greek  yogurt
4 cloves garlic, minced
2 Tbsp coarsely chopped fresh tarragon
2 tsp Dijon mustard
Few drops of hot sauce
Few drops of Worcestershire sauce
Few drops of red wine vinegar
1 Tbsp lemon juice
1-2 Tbsp sour cream

Directions

Preheat oven to 425°F.

In a small casserole dish, arrange the shrimp in a single layer.

In a small mixing bowl, whisk together the remaining ingredients, and pour over the shrimp.

Bake at 425F for 10-11 minutes, until the shrimp are pink and curled but not rubbery.

Serve immediately, with crusty bread to mop up the sauce.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Blazing hot shrimp
Salsa and shrimp stuffed avocado
Spicy Asian shrimp cocktail
Pomegranate-orange-ginger shrimp
Shrimp teriyaki

Other recipes that use these pantry ingredients:
Shrimp salad with dill and cucumber, from In Good Taste
Swedish shrimp salad, from Nami-Nami
Tarragon-mustard deviled eggs, from Kalyn's Kitchen
Tarragon shrimp couscous salad, from Whole Grain Gourmet
Crab and shrimp cakes with tarragon and capers, from Citron & Vanille

Comments

Oh my! This sounds absolutely amazing. The tarragon is definitely a great addition too.

Kalyn, the tarragon was first on the scene in the herb garden this year, and I was so happy to have a way to use it.

UMMMMMMM...home made yogurt and fresh garden dill will send my senses soaring!

It's so hot here, and this would be perfect for Sunday supper. If someone would make it for me...

Chris, this would be great with dill! Sadly, it's the one herb I don't seem to be able to grow.

Mimi, I know just how you feel. Brutally hot and humid here, too.

This was yummy. I served it over pasta using the sauce and it was delicious! I hadn't thought of dill but that would be great too!

This recipe caught my eye because I have some shrimp waiting for me in the fridge. I think I'll be using an herb other than tarragon because it is just not a favorite, but the sauce sounds like one that would welcome any number of herbs. Thanks!

Lydia, that sauce just sounds so creamy. Love how it's lightened up with non-fat Greek yogurt - one of my favorite trick ingredients these days to reduce the fat in recipes.

Debbie, great idea to serve this over pasta. The sauce is irresistible, isn't it?

Donna, dill, parsley or lemon thyme would work well. Tarragon has a particular flavor that doesn't appeal to everyone.

Jeanette, Greek yogurt is my favorite way to lighten sauces, too. I love the tang it adds, as well as great texture.

It is easy to see why you could eat it all in one serving Lydia.

Bellini, I'm ashamed to admit it, but we just couldn't stop eating these shrimp. So very tasty. Next time, portion control will be key!

LOVE!!!! Sadly, I cannot get fresh raw shrimp here but I'd be so tempted to try this with sea scallops. The sauce looks gorgeous and flavorful. You make it sound fabulous!!

Jamie, this would be delicious with scallops. It's really all about the luscious sauce. I think mussels would be great, too.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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