Subscribe

Contact

Print This Recipe Print This Recipe

CREAMY TARRAGON SHRIMP AND LEEKS WITH LEMON RICE

When dining alone I always gravitate towards seafood – always.  DH is not a seafood lover at all – he will eat fish:  salmon, halibut, cod and snapper but that is about it. No shell fish what so ever.  I suppose I could cook more seafood than I do – but honestly I’m too lazy to cook 2 different meals.  So when it is a “single” nite it is wonderful to cook any kind of shell fish.

This was a quick and easy dish to make with lots of flavor.  This dish serves two – leftovers for tomorrow!

2 cups frozen cooked small shrimp – thawed and rinsed well then pat dry with paper towel

1 leek, cut in half and thinly sliced

3 minced garlic cloves

2 Tblsp. butter

2 tsp. fresh minced Tarragon (or 1 tsp. more if you like a strong tarragon flavor)

1 tsp. dried mustard

1 tsp. garlic powder

1 1/2 Tblsp. sweet rice flour

1 1/2 cups milk (we use 2 % lactose free)

1/2 cup grated Asiago cheese

1/4 cup grated Parmesan cheese

salt and pepper to taste

Lemon Rice:

1/2 cup of basmati rice – rinsed

1 cup water

1 shallot, finely minced

3 tsp. fresh lemon juice

zest of 1/2 lemon

1 tblsp. butter

Heat up a saute pan on low/min. heat with the butter.  Add in the garlic, leeks and tarragon sauteing about 5 minutes until the leeks are soft.  Season well with fresh cracked pepper and salt, and add in the garlic powder.  Add the sweet rice flour – whisking into the leeks for about a minute.  Pour in the milk whisking well to remove any lumps.  Raise the heat a bit to bring to a very light simmer stirring well until it begins to thicken.  Add the cheeses stirring to melt.  Then turn down to minimum stirring occasionally.

To another pan on low medium heat add the butter, shallots and lemon zest.  Saute to sweat out about 5 min.  Add the rice and stir/saute for 2 more minutes.  Bring to a higher temperature and pour in 1 cup of water and fresh lemon juice bringing to a boil.  Stir with a fork, turn down to minimum lid on and cook 15 minutes or so until all the liquid is absorbed.

Four minutes before the rice is ready, add the shrimp to the leek tarragon sauce – stirring to heat through.  When rice is cooked, plate and cover with the Shrimp Leek Tarragon sauce.  Enjoy!

2 comments to CREAMY TARRAGON SHRIMP AND LEEKS WITH LEMON RICE

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Spam Protection by WP-SpamFree