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Shrimp Tarragon

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

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 rice.

Makes 4 servings.

Recipe and photo courtesy of USA Rice Council.