Brunch Time Tarragon Shrimp over Puff Pastry

Brunch Time Tarragon Shrimp over Puff Pastry

Tarragon Shrimp over Puff Pastry is a true southern recipe. Lee Bailey wrote ” Southern Food and Plantation Houses”. This recipe is a variation from Tarragon Creamed River Shrimp and Chicken. Very popular in Natchez and is serve over biscuits or puff pastry. The book was published in 1990 and is well worth finding. Amazon carries used to new editions. The book is what I consider “coffee table” quality.