Tarragon Shrimp Salad

by Karin Calloway
Shrimp salad is really a “no recipe” recipe. You can simply toss some chopped cooked shrimp with mayonnaise and whatever seasonings you like, and you’ve got shrimp salad. I’m sharing the my version because every time I serve it I get requests for the recipe. It uses ingredients you probably have on hand. The secret to my shrimp salad is chopped fresh tarragon and two seasonings: Cajun and Old Bay. The salad can be served atop lettuce leaves for lunch or spread on crackers with cocktails.

Tarragon Shrimp Salad

  • 2 pounds large shrimp, steamed, peeled and deveined, and chopped
  • 2 ribs celery, very finely chopped
  • 1/2 cup regular or reduced-fat mayonnaise
  • 1/2 cup regular or reduced-fat sour cream
  • 2 teaspoons fresh tarragon leaves, chopped, or 1 teaspoon dried tarragon leaves, crumbled
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Old Bay seasoning
  • Crackers, for serving

Combine all ingredients in a bowl. Cover with plastic wrap and chill until ready to serve. When ready to serve, place a lettuce leaf on each salad plate. Top with a scoop of the shrimp salad and serve with the crackers.

Makes 4 main dish or 6-8 side dish servings.
Tarragon Shrimp Salad

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