Shrimp fricassee

Fricassee was originally a stew of meat, shellfish, or fish or vegetables in a white or brown sauce. The recipe we are offering you today does not fit into the original definition which has evolved over time and includes many more varieties. This is a perfect recipe if you want to have sauce with your shrimp so you can simply add rice or légumes pays.


For 5 people:

  • 500 gr of raw shrimp tails (cooked shrimp do not give a satisfactory result)
  • 2 tomatoes
  • 1 tablespoon of tomato sauce
  • 1 lemon
  • Salt
  • Pepper
  • 2 tablespoons of oil
  • Allspice leaves or seeds or powder
  • Chive
  • Parsley
  • 1 chilli
  • Water
  1. Clean the shrimp by removing the scales and slitting the back of the shrimp in half.
  2. Squeeze the lemon over the shrimp and let them bathe in the lemon juice.
  3. In a saucepan, brown the onions with the oil, add the tomatoes and mash them.
  4. Add the tomato sauce, garlic, country onion / cive and previously chopped parsley and water.
  5. It is the turn of the allspice to be added whether it is the leaves, the seeds or the powder.
  6. Also add chili if you want to eat spicy.
  7. Stir constantly with a wooden spoon.
  8. Once all the elements seem to be combined, add the shrimp with their lemon juice.
  9. Leave to cook for 15 minutes over low heat.
  10. Once the shrimp are well reddened, you can turn off the heat.
  11. Serve when it's still hot!