Recipe for 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
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.
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
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.
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