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Name: Tarragon Shrimp
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: american
Ingredients: 2 pounds jumbo shrimp; 1 pouch shrimp boil; 1/4 cup safflower oil; 1/4 cup olive oil; 2/3 cup tarragon vinegar; 6 tablespoons black peppercorns; 2 tablespoons parsley minced; 1 tablespoon tarragon chopped; 1 small onion sliced thin; 2 lemons sliced thin

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INGREDIENTS

2 pounds jumbo shrimp
1 pouch shrimp boil
1/4 cup safflower oil
1/4 cup olive oil
2/3 cup tarragon vinegar
6 tablespoons black peppercorns
2 tablespoons parsley ; minced
1 tablespoon tarragon ; chopped
1 small onion ; sliced thin
2 lemons ; sliced thin

Servings

INSTRUCTIONS

1. Cook shrimp: fill large pot with water, add pouch of shrimp boil to it. Bring water to rolling boil.

When at a rolling boil add shrimp and turn off heat. Set timer for 2 minutes. Drain and cool shrimp in ice water.

2. Put the next 8 ingredients in a plastic freezer bag. Add cooked shrimp and mix well. Put in fridge overnight turning bag occasionally. Serve chilled with shrimp sauce.

NOTES

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Nutrition

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Serving Size: 1 Serving (1620g)
Recipe Makes: Servings

Calories: 1742
Calories from Fat: 719 (41%)

Amt Per Serving		% DV

	Total Fat 79.9g	107 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 19.9g
	Polyunsanturated Fat 46.8g
Cholesterol 1769mg		544 %
Sodium 2079.8mg		72 %
Potassium 2867mg		75 %
Total Carbohydrate 58.5g		17 %
	Dietary Fiber 21.8g	87 %
	Sugars, other 36.7g
Protein 197.8g		283 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1742

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