Food & Cooking Recipes Appetizers Tarragon Shrimp Scampi 3.1 (167) 1 Review Kick shrimp scampi up a notch with a tarragon marinade, which imparts a unique flavor to your favorite shellfish. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 2, 2023 Print Rate It Share Share Tweet Pin Email Servings: 4 Tarragon is often paired with poultry, but its unique, mild flavor (with hints of licorice and lemon) works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, our basic seafood marinade works its magic in just 30 minutes. Then, the broiler finishes the job, resulting in crispy, tender shrimp—perfect for topping anything from salad to pasta. This year-round recipe is sure to be in your cooking rotation for years to come. 45 of Our Best Shrimp Recipes Ingredients ⅓ cup olive oil 4 cloves garlic, peeled and finely minced 2 onions, peeled and coarsely grated 1 small bunch fresh tarragon, finely chopped ½ teaspoon salt Freshly ground black pepper 24 to 32 large shrimp, peeled and deveined Juice of 1 lemon Directions In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool. In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes. Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade. Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately. David M. Russell Rate it Print