Shrimp Salad with Lemon Tarragon Dressing

Wine pairs perfectly with Sunday Supper. It is as much a part of the meal as anything else. I like to sip wine as I am cooking. Chop, slice, sip, sear, stir, sip. Enough S’s there for you? Say that 10 times fast. Anyway, wine is also an ingredient in many of the recipes I cook for my Sunday Supper. It adds another level of flavor and enhances the dish in delightful way. Even something simple like my Shrimp Salad with Lemon Tarragon Dressing with a hint of wine makes it pair beautifully with the wine itself.

One way to explore the world is through food and wine. Cooking different cuisines and pairing them with wines from the same region is a fun way to discover more about countries and other heritages. Where to find wines from around the world? One place to start is Schlossadler International Wines. They have this fabulous wine club where you can join and have wines from all over the world shipped right to your door.

What about wine and food pairings? Schlossadler has a great pairing guide on their website. The charts for their red and white wines are a great resource. But what if you want more specific information? Like a recipe plus a recommendation of the wine to go with it? The Sunday Supper team has put together a wonderful list of recipes for you.

First are three wines being spotlighted with today’s event:

  • 2006 H.O. Becker, Kerner Auslese, Rheinhessen
  • 2010 Ernst Holler, Blaufrankisch, Burgenland
  • 2010 Kotuku Winery, Sauvignon Blanc, Marlborough

I recommend the Sauvignon Blanc for my Shrimp Salad with Lemon Tarragon Dressing. It pairs nicely with the shrimp and the fresh tarragon. One note about fresh tarragon: it has a strong flavor. It can easily over-power a dish. I use only one teaspoon in the dressing to have a subtle flavor. Increase the amount if you wish to have more tarragon flavor. I used my Oil and Lemon Dressing recipe as a base and adapted it with adding honey, tarragon, and using wine.

Ready for the list of recipes? Here are ones highlighting the featured wines:

How about some more recipes? Here is a tasty selection from salads to desserts:

Wine Pairings by ENOFYLZ

Open a bottle and get ready for the Sunday Supper fun. Join in the #SundaySupper conversation on twitter today (Sunday, August 19th). Beginning at 3pm ET we showcase recipes and want to share yours too. Remember to include the #SundaySupper hashtag in your tweet. At 7pm ET we will have a live chat with @schlossiwines. Bring your recipes and wine pairings. We love to pin recipes and photos so be sure to follow our Pinterest board too.

Great news! We have a special discount for the Schlossadler Wine Club – free shipping when you use the code FFSS1. The next shipment is October 2012 Halloween and will include ghostly whites and/or haunted reds for the occasion.

What is your favorite wine and food pairing? Do you choose a recipe or the wine first? Either way – open a bottle, do some cooking, and have a fabulous Sunday Supper. Cheers!

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PrintShrimp Salad With Lemon Tarragon Dressing

Shrimp Salad With Lemon Tarragon Dressing

      For the dressing:
    • Grated zest of 1 lemon
    • 1/4 teaspoon salt, plus more if needed
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey
    • 2 tablespoons fresh squeezed lemon juice
    • 1 tablespoon dry white wine
    • 1 teaspoon chopped fresh tarragon leaves
    • 1/2 cup olive oil (extra-virgin or high quality)
    • Fresh ground pepper

For the salad:

  • Medium raw shrimp, peeled and deveined
  • Olive oil
  • Salt and pepper
  • Butter or Boston lettuce
  • Avocado, peeled, pitted, and sliced
  • Grape tomatoes, cut in half lengthwise
  • Thinly sliced green onions (optional)

For the dressing:

In a small bowl, add the lemon zest and salt. Mash it into a paste using a pestle or spoon. Transfer the paste to a blender. Add the mustard, honey, lemon juice, wine, and tarragon. Blend on high speed to combine. Slowly pour in the olive oil while blending on low speed. Add additional salt and/or pepper to taste and blend on low speed. Transfer dressing to a serving container. Serve at room temperature. Store leftovers in the refrigerator.

For the salad:

Preheat the oven to 375 degrees F. Place the shrimp on a baking sheet and drizzle with olive oil. Season shrimp with salt and pepper. Toss to coat the shrimp evenly with oil. Bake for 5 to 7 minutes until shrimp are cooked through (do not over cook). Allow shrimp to cool to room temperature.

Spread the lettuce on a plate or platter. Arrange the cooked shrimp, avocado slices, and tomatoes on top of the lettuce. Sprinkle with green onion slices if using. Drizzle the dressing over the salad. Serve immediately.


Quantities of salad ingredients were intentionally left blank. Use your judgement based on the size and number of salads you will be preparing.