Directions:
- In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
- In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
- In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.37 Kcal (1890 kJ) | ||
| Calories from fat | 263.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.33g | 45% | |
|---|---|---|---|
| Cholesterol | 76.17mg | 25% | |
| Sodium | 1931.72mg | 80% | |
| Potassium | 159.57mg | 3% | |
| Total Carbs | 39.52g | 13% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 10.12g | 20% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.5mg | 9% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 314.34 Kcal (1316 kJ) | ||
| Calories from fat | 183.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.43g | 45% | |
|---|---|---|---|
| Cholesterol | 53.04mg | 25% | |
| Sodium | 1345.26mg | 80% | |
| Potassium | 111.12mg | 3% | |
| Total Carbs | 27.52g | 13% | |
| Sugars | 3.49g | 20% | |
| Dietary Fiber | 1.25g | 7% | |
| Protein | 7.04g | 20% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 1.1mg | 9% | |
| Calcium | 42.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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