Shrimp a la Sunflower
For many years the now-closed Sunflower restaurant in Elk Grove had the best Szechwan shrimp. I haven’t found any restaurant that serves this dish the way Sunflower did. The sauce was sweet and mildly spicy over deep fried shrimp. Does anyone have this recipe?
Helen Sanchez, Elk Grove
How to contact the mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email firstname.lastname@example.org or fax (916) 321-1109. Please include your full name, your city and phone number.
Chicken tarragon salad
Prep time: 30 minutes
Kathi Gibler of Vancouver, Wash., was looking for a good chicken tarragon salad recipe to serve for Easter.
This is a great spring make-ahead salad that I serve to rave reviews.
Two whole cooked rotisserie chickens
1 cup walnuts, broken into medium pieces
1 cup sour cream
1 cup mayonnaise
Salt and pepper, to taste
3 tablespoons fresh tarragon, coarsely chopped, divided use
2 cups seedless red grapes, halved, cut into quarters if large
½ cup chopped celery
¼ cup chopped red onion
Remove skin from chicken. Cut away breast meat and additional meat from chicken, no bones. Cut chicken into bite-sized pieces. Set aside.
Toast walnuts on a cookie sheet at 350 degrees until fragrant, 5 to 10 minutes. Check while toasting to make sure they do not burn. Set aside to cool.
For dressing, combine sour cream, mayonnaise, salt and pepper to taste and 2 tablespoons of the tarragon in a bowl. Mix to combine.
In another (large) bowl, place chicken, walnuts, grapes, celery, red onion. Stir in dressing until all well-combined. Sprinkle remaining tablespoon tarragon on top. Chill well before serving.