Tarragon is a sprawling, flowerless plant with shiny dark green, aromatic and flavorful leaves. To some, tarragon might look like a weed, but for those in the know, this “weed” sure is delicious. Its lovely, yet subtle, flavor is used fresh or dried to season fish and chicken. We also enjoy it in salads, dressings, various cooked dishes and herbed vinegars.
The below recipe is a lovely summer dish — a great addition to any evening barbecue.
- 1 lb. shrimp, peeled and de-veined
- 1 pt fresh cherry tomatoes, halved
- 1 Tb. shallots, minced
- 1 tsp. dijon mustard
- 1 Tb. fresh Tarragon, chopped
- 1/4 cup olive oil
- 1/3 cup sherry vinegar
- Salt and pepper, to taste
Skewer shrimp and cherry tomatoes, alternating each as you go. Whisk together marinade ingredients and brush half of the mixture over the shrimp. Let marinate for 1 hour covered in the fridge.
Brush kebabs with reserved marinade to keep them moist while cooking. Grill until shrimp are bright pink and cooked tender.
Other ideas for using Tarragon in the kitchen:
Fine Herbs: Make a lovely, French inspired herb mixture by using fresh or dried tarragon, chervil, chives and parsley. Keeps for about 3 days.
Tarragon Barbecue Tip: Rub meat or vegetables with tarragon branches before grilling, or lay several whole sprigs on the grill and place the food on top. You can also use a small bundle of tarragon branches as your “brush” to baste meat, fish or vegetables on the grill. What aroma and flavor! Burning tarragon will impart a lovely taste.