2 tbsp. butter, melted
3 tbsp. flour
1 can cream of shrimp soup
1/2 c. chicken broth
1/4 c. wine sautern
4 tsp. lemon juice
Salt and pepper to taste
1 tsp. tarragon
1 to 1 1/2 lbs. cooked shrimp

Saute shrimp in butter, Creole seasoning, minced onion, celery and garlic, about 1/2 cup combined. When shrimp is cooked, remove from skillet. Add more butter, if needed, and the flour to the seasoning mix. Blend until smooth. Add this (except shrimp) to remaining ingredients. Cook until thick and smooth. Add shrimp. Cook 10-15 minutes. Serve over pimento rice.

Mix together cooked rice, chopped green onions, diced pimento and 2 tablespoons butter.