I often use recipes from Food & Wine magazine and discovered that any recipe labeled a staff favorite is usually a sure bet. Such was the case with this recipe. It's a rather spicy recipe, with crushed red pepper flakes, garlic, parsley and tarragon. You can reduce the red pepper if you're leery of it, but I would add at least a pinch, to lift the flavor. There are so many flavors and textures at work here. I enjoyed the crunch of the onions and celery in the soft rice, with the garlicky shrimp piled on top. One taste that stood out was the fresh tarragon in the rice. I'm a big fan of it, but at one time I thought tarragon was a waste of money. That was back when the only form of tarragon I could find was the dried form. Like basil, tarragon really should be used when it's fresh, not dried. Somewhat similar to licorice, it adds a unique flavor to any dish. And it's a very pretty plant. Unfortunately, the one I grew mysteriously died, after looking quite healthy for nearly a year.
This recipe is submitted to Weekend Herb Blogging, which has returned home to its rightful place with Kalyn, at Kalyn's Kitchen. Stop by her site to see the other herby bloggers this weekend.