An easy, yet elegant shrimp sauce seasoned with the delicate anise-like flavor of tarragon, served over colorful pimento rice.

Shrimp Tarragon with Pimento Rice

2 tablespoons butter, melted
3 tablespoons all-purpose flour
1 (10.75-ounce) can condensed cream of shrimp soup
1/2 cup chicken broth
1/4 cup white cooking wine
4 teaspoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon tarragon
1 pound raw shrimp, peeled and deveined

 

Pimento Rice:

1 cup chopped onions
2 tablespoons butter or margarine
3 cups cooked rice
1/4 cup diced pimento

1. Blend butter and flour until smooth. Slowly add soup, broth, wine, lemon juice and seasonings. Cook, stirring constantly, until thickened.
2. Add shrimp and cook 5 to 10 minutes longer.
3. Sprinkle with fresh parsley. Serve with hot Pimento Rice.
4. For Pimento Rice: Saute onions in butter until tender. Add rice and pimento and cook until thoroughly heated.

Makes 4 servings.

Recipe and photo courtesy of USA Rice Council.