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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
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FROZEN
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OTHER
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Prep Notes (one per line)
Lemon - juice to yield 3 tbl Celery - dice Scallions - dice — knife confidence is fun, keeping all ten fingers is even better. Tarragon - mince
Instructions
Place the shrimp in a large saucepan and add 8 cups of cold water, the Pernod and 1 tbl 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 knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 tsp salt, 1 tsp pepper, like a person who has absolutely never panicked over onions. Add the celery, scallions, mayonnaise and tarragon stirring to 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.
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