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Tarragon Creamed River Shrimp & Chicken

Source of Recipe


From "Lee Bailey's Southern Food & Plantation Houses"






List of Ingredients



• 3/4 cup (1-1/2 sticks) unsalted butter
  
• 1/2 cup chopped green onions, including some green tops
  
• 1 tsp 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 Tbsp flour
  
• 2 cups half-and-half, scalded
  
• Salt and freshly ground white pepper
  
• Dash of nutmeg (optional)
  
• Dash of paprika (optional)
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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