Some fantastic shrimp!

 

Tarragon Shrimp

 

so easy and delicious!

 

for 2 – easily doubled etc

 

You'll need cooked hot rice for serving, if you need to start that.

Also some kind of vegetables – I had cooked mushrooms and also a green salad straight from my amazing Aerogarden!

 

Put into a skillet and sauté until close to done:

         1 tbl butter

         about 1 tbl olive oil

         2 shallots cut in half and then sliced

 

Add and cook until done:

         shrimp for 2 (if it has some "broth" to add, even better!)

 

Add

         salt

         pepper

         tarragon to taste

         about ¼ cup wine (I used red because that's all I had but I'm sure white would be lovely)

 

Simmer a bit til it's to the consistency you want.

 

Serve over hot rice.

Inspired by Baked Scallops with Herb Butter in Anne Willan's amazing In & Out of the Kitchen in 15 Minutes or Less!

 

The 1st of 12 installments of a wonderful new source of menus & recipes for you! JANUARY

Here's what I promised you! I've finished editing and am all ready for you -- a book of menus for every single menu for every single day including a lot of snacks! Here's the 1st installment -- it includes the "cover," table of contents, introductory pages including recipes I use a lot, and then JANUARY! Very many menus are very retro and often historical! though I have taken great pains to make the ideas doable, including ways to simplify as you wish.

Um, as you'll see when I offer February next month -- I'm scheduling everything to come out mid-month of the month ahead until the whole book is offered -- there are actually 366 days, since of course I'm offering Leap Day. This book much emphasizes holidays of one's own choosing! including of course many food holidays.

https://drive.google.com/file/d/1gBgdM3xDXsLuJldl26Jzgjj4aVBqSpSt/view?usp=sharing

The way I've worked with my copy is, print out the document double sided, punch holes with a handy 3-hole puncher, and insert it into a 3-ring notebook. I actually have a separate notebook for every month, because I use the same notebook to insert yet more menu ideas and recipes I want to try that would be especially nice in that month; then I shelve them with monthly cooking magazines I want to keep. This is set up for my country that uses 8.5x11 paper and 3-hole looseleaf notebooks -- if you use A4 (like most of the world!) and/or I think a different looseleaf arrangement, adjust accordingly -- I do give you permission to work with this in whatever way works for you, except selling it -- I would like to encourage everyone to have fun at every meal so have decided to offer this entire large book free.

Enjoy!!!