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home > recipes > seafood > tarragon surimi
from Chicago, IL Thanks to the Co-op Food Stores of New Hampshire (http://www.coopfoodstore.com) for this recipe that was requested of me from several folks last week. Serves 4 Surimi is the "crabmeat look-alike" that's made from firm white fish and is considerably less expensive than crab. If you have crabmeat, however, don't hesitate to make this with the real thing. Be sure to serve with a fresh green salad on the side. 12 oz. shells, rotini, gemelli, or penne 1-1/2 cups vegetable broth or fish broth, divided 6 large shallots, minced 1 tsp. chopped fresh tarragon OR 1/2 tsp. dried tarragon 8 oz. surimi or crabmeat 1 cup evaporated skim milk or light cream Salt and freshly ground black pepper to taste Paprika Cook pasta in plenty of boiling water until done but still firm to the bite (al dente). While the pasta cooks, heat 1/2 cup of the broth in a saucepan over medium heat. Add the shallots and tarragon and cook for 5 minutes. Add the remaining broth, bring to a boil, and cook, uncovered, until volume is reduced to 1/2 cup. Add the surimi or crabmeat and evaporated milk or cream. Bring to a simmer and gently cook until surimi is heated through and sauce begins to thicken. Season to taste with salt and black pepper and mix with drained pasta in a serving dish. Sprinkle with paprika and serve.

Tarragon Surimi


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(posted October 16, 2003)

from Chicago, IL

Thanks to the Co-op Food Stores of New Hampshire (http://www.coopfoodstore.com) for this recipe that was requested of me from several folks last week.

Serves 4

Surimi is the "crabmeat look-alike" that's made from firm white fish and is considerably less expensive than crab. If you have crabmeat, however, don't hesitate to make this with the real thing. Be sure to serve with a fresh green salad on the side.

12 oz. shells,
rotini, gemelli, or penne
1-1/2 cups vegetable
broth or fish broth, divided
6 large shallots, minced
1 tsp. chopped fresh
tarragon OR 1/2 tsp. dried tarragon
8 oz.
surimi or crabmeat
1 cup evaporated
skim milk or light cream
Salt and freshly ground black pepper to taste
Paprika

Cook
pasta in plenty of boiling water until done but still firm to the bite (
al dente). While the pasta cooks, heat 1/2 cup of the broth in a saucepan over medium heat. Add the shallots and tarragon and cook for 5 minutes. Add the remaining broth, bring to a boil, and cook, uncovered, until volume is reduced to 1/2 cup.

Add the
surimi or crabmeat and evaporated
milk or cream. Bring to a simmer and gently cook until surimi is heated through and sauce begins to thicken. Season to taste with salt and black pepper and mix with drained pasta in a serving dish. Sprinkle with paprika and serve.



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