garlic and tarragon shrimp over homemade cheese-free pesto

Sundays nights in Florida aren’t typically nights you can enjoy long walks holding hands with your partner, thinking about the week to come… It’s hot, it’s humid, it’s a problem. Sometimes though, we get a break from all that and even better still, it lasts for weeks. Just long enough to forget about running away to a more nurturing climate. The night I made this dish was one of those nights and I knew, I could be a little more decadent in my meal planning as a nice walk was still to come.

Shrimp is such a versatile protein. I have really taken an effort finding the perfect seasonings that work without fail, every single time.

You will need:

  • Deveined and Peeled Shrimp, frozen or fresh – always wild caught (any size you’d like – we get the largest we can)
  • Spinach (bagged, already rinsed: do yourself a favor)
  • Tarragon (dried herb, it is a staple in our home)
  • Minced Garlic
  • Extra Virgin Olive Oil
  • Cashews (lightly salted is fine)
  • Basil (dried or fresh)
  • Salt and Pepper
  • Dill (fresh if you can find it at your store)
  • Lemon (fresh if you’d like to also use the zest or already squeezed)

Since you took the time to find already peeled and deveined (remove the tails if they have them) shrimp, just set them aside if frozen in a bowl of lukewarm water to defrost. When defrosted, or already fresh, put some minced garlic in a sauté pan, medium heat. I like using minced garlic; I like the way it cooks, I like that it has oil with it already that has been marinating in the garlic. I like that I don’t have to peel any garlic!

Once the pan has gotten hot put your shrimp in and season them first with some lemon juice and then with the tarragon, salt and pepper. Give them a few minutes and flip them. I don’t usually use lemon but I think it works really well with the pesto you’re going to put them over. It really brightens the dish.


In a blender, put your basil (a handful or a couple good shakes of the dried herb), spinach (two large handfuls), cashews (the same amount), and olive oil (about 1/2 to 3/4 cup depending on how many people you are feeding). Olive oil is necessary so, if you see the blender struggling, please add more oil. Blend it till smooth and taste. See what you think? You may decide it needs salt and pepper, I did not.

I also do not measure any seasonings, taste as you go. Some people prefer more salt, some less pepper… Make this your own!

Crystal bowls from Waterford. Wine glasses from Crate and Barrel. Bone china plates from Lennox. Silverware is Napoleon Bee. Napkins from Wayfair.

4 Comments Add yours

  1. Reblogged this on redcrosse10999 and commented:
    I think polenta log is the same as polenta roll & Walmart surely has it or you can easily search for it online: “polenta log”.

    Liked by 1 person

    1. ☺️☺️


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