Ingredients
- 1 pound parsnips, peeled and thinly sliced
- 2 cups milk
- 1 cup water
- Salt
- Freshly ground pepper
- 3 tablespoons unsalted butter
- 12 large shrimp—shelled, deveined and halved lengthwise
- 1 tablespoon coarsely chopped tarragon
- Lemon wedges, for serving
Description
Food & Wine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter