Shrimp Fricassee
Shrimp Fricassee! This rich, saucy shrimp dish has a satisfying, stick-to-your-ribs quality that makes it a perfect dish when you’re craving a hearty meal.
Servings: 4 servings
Ingredients
- 4 tablespoons butter
- ¼ cup flour
- 1 cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- ½ cup canned diced tomatoes
- 1 cup sliced white mushrooms
- 3 cloves garlic minced or grated
- 1 quart vegetable stock
- ½ cup white wine
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon sea salt or less depending on how salty stock is
- ½ teaspoon cracked black pepper
- 1 pound raw shrimp peeled and deveined
Instructions
- Heat butter and olive oil in a large, deep saucepan over medium heat until melted. Sprinkle flour over the butter and whisk until smooth. Continue to cook, whisking often, until the mixture has turned a golden tan color {a blond roux}.
- Stir in onion, carrot, celery and tomatoes, mushroom & garlic, and cook for about 5 minutes. The mixture will thicken and become pasty.
- Add vegetable stock a little at a time while whisking to avoid lumps, then whisk in wine and add bay leaves and thyme. Add salt and pepper to taste.
- Bring to a bubble and allow to simmer for about 20 minutes, stirring/scraping the bottom of the pan every so often, until the liquid has reduced and the sauce has thickened quite a bit.
- Add the raw shrimp to the pan and cook for about 5 minutes, until opaque and cooked through.
- Serve over {or with a scoop of} rice.
Notes
Adapted from a recipe by Jay Ducote found in Louisiana Cookin' Magazine
Variations
- Chicken Fricassee - Same sauce, different protein! For this version, lightly sauté chopped chicken breast (or chicken thighs) until golden, then remove and place on a plate. Make the sauce, then return the chicken to the pan and simmer until the chicken is completely cooked through.
- Make it meaty. Add browned andouille sausage for a little extra heft.
- Traditional Trinity. The "trinity" is a combination of diced onions, celery and bell peppers that is often used in Cajun cooking. While this recipe uses carrots instead of bell pepper, feel free to swap or add bell pepper for traditional Cajun aromatics.
- Gluten-free: Use your favorite GF flour in place of regular.
- Vegan: Use plant-based butter instead or regular and seitan instead of shrimp.