Recipe: Shrimp Tarragon with Pimento Rice (1971)

SHRIMP TARRAGON WITH PIMENTO RICE

2 tablespoons butter or margarine, melted
3 tablespoons flour
1 (10 3/4 ounce) can condensed cream of shrimp soup
1 (10 3/4 ounce) can condensed cream of celery soup
1/2 cup chicken broth
1/4 cup Sauterne
4 teaspoons lemon juice
1/2 teaspoon each seasoned pepper, salt, and onion powder
1/4 teaspoon tarragon
1 pound peeled deveined raw shrimp (or 2 to 3 cups cooked crab meat or lobster) Pimiento Rice (recipe follows)
Fresh parsley (for garnish)

Blend butter and flour until smooth. Slowly add soup, broth, Sauterne, lemon juice, and seasonings. Cook, stirring constantly, until thickened.

Add shrimp and cook 5 to 10 minutes longer.

Serve over Pimiento Rice. Sprinkle with fresh parsley.

PIMIENTO RICE

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

Saute onions in butter until tender. Add rice and pimiento, and cook until thoroughly heated.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Man-pleasing Recipes, Rice Council of America, 1971