OK. So sue me. I’m old-fashioned.
Sale on shrimp.
Over-abundance of tarragon in the yard.
Corn from the test kitchen.
And some remarkable hot sauce as well.
I made a huge batch of rice so Charlie could have the veal stew I tested on Friday for lunch ALL WEEK. And having that rice put me in mind of some kind of rice dish... including the sale shrimp and the tarragon. So...
I sautéed some garlic, added white wine and stock, reduced it to nothing and set it aside.
I barely cooked the shrimp in butter, took it off the heat, and added the garlic sauce along with a lot of tarragon. When it was cool, I added 1/2 C sour cream. While this continued cooling, I sautéed some cooked lima beans and raw corn (off the cob) in butter, then added some minced sage, salt, and a tablespoon of hot sauce (you can use red pepper flakes or minced fresh hot peppers).
Salivating, I plated some of the hot rice... the succotash... and the gently reheated shrimp and sauce... along with a sprinkling of more minced tarragon.
This is wildly old-fashioned. And wildly delicious.
New is not necessarily better.
Old is not necessarily worse.
Cook what makes you happy.
This made us REALLY happy.