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Tarragon Creamed River Shrimp and Chicken


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Friday, November 10, 2006

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Tarragon Creamed River Shrimp and Chicken
Lee Bailey's Southern Food & Plantation Houses

by Lee Bailey and the Natchez Pilgrimage Garden Club, 1990, Clarkson N. Potter, Inc.

Rare and Out of Print Books

“You might substitute crawfish tails if you have them.”

3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup chopped green onions, including some green tops
1 teaspoon dried tarragon
1 cup chopped sweet red peppers
2 cups thickly sliced fresh mushrooms
3/4 cup dry white wine
2 cups coarsely chopped chicken breast meat
2 cups small peeled and deveined river shrimp (or any very small shrimp)
2 tablespoons flour
2 cups half-and-half, scalded
Salt and freshly ground white pepper
Dash of nutmeg (optional)
Dash of paprika (optional)

In a large saucepan, melt 1/4 cup of the butter. Add the green onions and half the tarragon. Sauté over medium-low heat about 5 minutes, until onions are wilted. Add the red pepper, mushrooms, 1/2 cup of the wine, and the chicken. Increase heat to medium-high and sauté about 5 minutes, until chicken is opaque. Add the shrimp and remaining tarragon. Sauté, tossing constantly, for 2 minutes, until shrimp turn pink. Remove from heat and set aside.

In a separate saucepan, melt the remaining 1/2 cup butter. Sprinkle flour over it when the butter bubbles and whisk to mix well. Add half-and-half, whisking vigorously over medium-low heat until sauce is very smooth and thick. Flavor with remaining 1/4 cup wine and salt, pepper, and nutmeg. Continue to cook, whisking, for 2 minutes. Do not let boil.

Meanwhile, bring the chicken-shrimp mixture back to a simmer and add the sauce. Adjust seasonings. Serve hot on a split, buttered biscuit. Sprinkle with paprika. Serves 6 to 8


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