Tarragon Shrimp Salad

by Lisa Marie Rosati on January 1, 2012

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OMG, I just love this recipe! It’s so versatile…It’s perfect for an elegant lunch or as a light dinner selection. I prepare this dish with jumbo shrimp that are cooked and de-veined for easier prep. Shrimp that are cooked and cleaned are available at most supermarkets in the frozen fish section. I cut off the shrimp tails to make it easier to eat. I serve the shrimp salad on a bed of mixed greens.


¼ cup of mayonnaise
2 tablespoons Dijon mustard
2 tablespoons nonpareil capers
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
2 oil packed anchovy fillets, mashed

TIP: If anchovy’s aren’t your thing you can substitute halibut fillets (I found halibut fillets at Trader Joe’s) or sardines. You can find them near the tuna cans at your grocery store

salt and pepper to taste
1 ½ – 2 pounds x-large shrimp, cooked, shelled and deveined


  1. In a large serving bowl, whisk together the mayonnaise, mustard, capers, parsley, tarragon, and mashed anchovies (or whichever fish you’re using).
  2. Add salt and pepper to taste.
  3. Add the shrimp (I cut the tails off) and toss the salad well.
  4. Sprinkle salt and fresh pepper and serve immediately.
  5. Enjoy!