Shrimp Fricassee
A flavorful shrimp fricassee with a rich, spicy roux, bright lemon notes, and fresh herbs, perfect for seafood lovers seeking a hearty, savory dish served with rice or bread.
Ingredients
- 1 lb. raw shrimp, cleaned and deveined ⓘ
- 2 c. water ⓘ
- 1 Tbsp. crab boil mix ⓘ
- 3 or 4 lemon slices ⓘ
- 1/2 c. flour ⓘ
- 1/3 c. salad oil ⓘ
- 2/3 c. shrimp stock ⓘ
- 1 c. onion, chopped ⓘ
- 3 cloves garlic, minced
- 1/8 tsp. thyme ⓘ
- 1/8 tsp. cayenne ⓘ
- 1/2 tsp. black pepper ⓘ
- 1 tsp. salt
- 1/4 tsp. sugar ⓘ
- 1 Tbsp. parsley, minced
Instructions
- Simmer the crab boil mix, water, and lemon slices for 15 minutes.
- Add shrimp; bring to a boil and simmer for 5 minutes. Drain and set aside the liquid.
- Peel the shrimp.
- Save the lemon slices.
- Make a roux in an iron skillet by cooking the flour and salad oil over medium heat until dark brown.
- Add the shrimp stock, chopped onion, minced garlic, thyme, cayenne, black pepper, salt, and sugar to the roux and cook slowly, stirring frequently, until the onion is very soft.
- If the mixture is too thick, add a little of the remaining shrimp stock.
- Stir in the peeled shrimp and heat through.
- Mix in minced parsley or onion tops and heat briefly.
- Serve with steamed rice or very fresh soft white bread.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the roux. If you're out of shrimp stock, chicken or vegetable broth can work as a substitute, though the taste will vary slightly. Ensure your shrimp are fresh and properly cleaned for the best results. Remember to monitor the roux closely to prevent burning as it cooks to a dark brown.
Serving Suggestions
Serve the shrimp fricassee over a bed of steamed rice for a satisfying meal, or pair it with very fresh soft white bread to soak up the delicious sauce. This dish also pairs beautifully with Biloxi Butter for added richness. A light salad, such as Potato Chip Salad, can complement the meal perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fricassee in a skillet over low heat, adding a splash of water or shrimp stock to prevent it from becoming too thick. Avoid microwaving, as it can overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Fricassee contains roughly 948 calories, with 24g protein, 149g carbohydrates, and 45g fat. It is an excellent source of vitamin A (262% of the Daily Value), vitamin C (146% of the Daily Value), and dietary fiber (140% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2069mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to fully thaw them before cooking. This ensures even cooking and better texture. If using frozen shrimp, consider reducing the initial boiling time slightly to prevent them from becoming rubbery.
What can I substitute for flour in the roux?
If you're looking for a gluten-free option, cornstarch or a gluten-free all-purpose flour blend can be used as a substitute for the flour in the roux. Just remember to adjust the amount slightly, as these alternatives can thicken more quickly.
How do I know when the shrimp are done cooking?
Shrimp are cooked when they turn pink and opaque, which usually takes just a few minutes. Overcooking can make them tough, so keep an eye on them during the final heating step. They should be heated through without losing their tender texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).