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Fricassee of Shrimp with Teardrop Tomatoes and Tarragon

Serves 4

I love this dish in the summer served over a multigrain or bean-based pasta with a fresh tossed salad.


  • 24 uncooked large shrimp (size equal to about 15 shrimp to the pound), peeled and de-veined

  • 1 pint of teardrop or cherry tomatoes, washed and dried

  • 1 red onion, finely diced

  • 1 clove garlic, finely minced

  • 1 teaspoon fresh tarragon leaves, finely chopped

  • 1/4 cup of dry white wine or Pernod

  • 4 tablespoons of olive oil


In a heavy skillet bring the olive oil up to high heat without burning it. Add the shrimp and sauté until seared on all sides. Remove from the skillet and drain. Keep the skillet on the heat, add the onion, and cook until soft. Add the garlic and tomatoes and cook until the tomatoes start to burst. Add the white wine or Pernod and tarragon. Bring to a boil and add the shrimp and simmer for about 3 minutes. Adjust the seasoning and serve.

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