The Homestead Shrimp Creole Fricassee

Oxmoor House
8 servings


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1/4 cup shortening
1/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 1/2 tablespoons chopped celery
3 (8-ounce) bottles clam juice
1 1/2 cups chopped, peeled tomatoes
3 pounds medium shrimp, peeled and deveined
1 cup sauterne
Salt and pepper to taste
3/4 teaspoon minced garlic
1 sprig thyme
3 tablespoons chopped fresh parsley
3 bay leaves


Melt shortening in a large saucepan over medium heat; add flour, and stir until smooth. Cook, stirring constantly, 10 minutes or until roux is the color of a copper penny. Stir in onion, green pepper, and celery; cook until tender.

Add clam juice to vegetable mixture and cook, stirring constantly, until thickened and bubbly. Stir in tomatoes, shrimp, wine, and seasonings; cook 20 minutes over low heat. Remove and discard bay leaves.

Spoon mixture over Rice Mold to serve.

Created date

February 2010