Making shrimp gravy (Garnalenragout) is really simple. This ragout is ready within 15 minutes, is easy to prepare and has a lot of taste. It is made with Dutch shrimps, white wine, capers and dill. A little lemon on top, a glass of white wine and you have a delicious starter or lunch.
This is one of those recipes that makes a great idea for the holidays (and it doesn't matter which one). Because shrimp gravy is possible at Easter and Christmas. Or eat it for lunch and you have something really special.
Serve it in ready-made puff pastry baskets (or make your own using the puff pastry baskets recipe (which is really easy!)). Just before serving, season with lemon and enjoy!
Dutch Shrimp gravy ingredients
A full list of ingredients can be found at the end of this blog.
- Cocktail shrimps - the small (Dutch) cocktail shrimps (Hollandse garnalen) are perfect for this recipe. They have a great delicate taste and are already peeled.
- Fish stock - Make it fresh or from a cube. Fresh is of course the best and a good recipe can be found here (https://www.marthastewart.com/1158677/fish-stock). But if you don't have much time or don't feel like making it yourself, dissolve it in hot water. You can replace the fish stock with vegetable stock, but let's be honest, this has a less pronounced taste. Use cooled stock, it will make the roux better!
- Cream - This makes the ragout wonderfully creamy. Remove the cream from the refrigerator half an hour before adding it so that it does not split. You can also replace this with cooking cream.
- Capers - The unopened flower buds of the caper plant that are pickled in the acid. It gives a fresh taste to the shrimp ragout.
- Mustard - gives a kick to the ragout. Any mustard is good to use.
- White wine - Fish must swim, they always say. Now we take that literally 😉 Use a dry white wine, such as a Chardonnay, Sauvignon Blanc, or Pinot Grigio, which goes well with shrimp. It is nice to serve the same wine while eating the patty (if you drink wine with it. Would you rather go alcohol-free? Use extra stock (the same amount as the wine).
- Dill - Adding dill gives aniseed a hint of ragout. It is a delicious food combination with shrimp.
Preparation Shrimp Ragout
A recipe that you can easily print can be found at the bottom of the blog.
- Melt the butter in a pan and add the flour all at once. Heat over low heat and cook for 2 minutes while stirring with a wooden spatula. Baking the flour causes the floury taste of the roux to disappear.
- Reduce the heat too low and slowly add the white wine to the roux, stirring with a whisk. Then add half of the cold stock. Now reduce the heat to medium and, while stirring, pour in the rest of the stock and the cream. Bring to a boil and simmer for three minutes.
- Add the shrimp and the drained capers to the sauce.
- Mix 3 tablespoons of finely chopped dill through the ragout. Taste and season with salt, pepper, and some lemon. Divide the pie shells on a plate and pour in the shrimp ragout. Garnish with a sprig of dill. Serve with a lemon wedge.
Other Delicious Recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Dutch pasteitje met Garnalenragout (Dutch puff pastry with shrimp gravy)
Pas met de knoppen het aantal personen aan.
- 1 oz. butter
- 1 oz. flour
- ¼ cup white wine
- 1 cup fish stock (fresh or a cube), cooled
- ¼ cup cream
- ½ tablespoon mustard
- 8 oz. cocktail Shrimp
- 1 tablespoon capers
- 3 tablespoons dill finely chopped
- Pepper and salt
- 4 puff pastry baskets warmed in the oven
- Melt the butter in a saucepan. Add the flour all at once, stirring with a wooden spatula.1 oz. butter, 1 oz. flour
- Cook for two minutes on medium heat, while stirring. This is how you cook the flour (and the flour taste disappears).
- Now take a whisk and slowly pour the wine into the flour mixture. Also, add half of the stock. Stir with a whisk until there are no more lumps.1 cup fish stock, ¼ cup white wine
- Pour in the rest of the stock and the cream while continuing to stir with a whisk. You will now have a nice smooth sauce.¼ cup cream
- Mix in the mustard.½ tablespoon mustard
- Add the shrimp, capers, and dill.8 oz. cocktail Shrimp, 1 tablespoon capers, 3 tablespoons dill
- Taste and season with salt, pepper, and lemon.Pepper and salt, Lemon
- Divide the puff pastry baskets over the plates and spoon the shrimp ragout into the trays. Garnish with dill and serve with a lemon wedge.4 puff pastry baskets
- Refrigerator - Let the ragout cool to room temperature. Store in an airtight container in the refrigerator for up to 2 days.
- Frozen - Let the shrimp gravy cool in the refrigerator. Then place the ragout in an airtight freezer container. Then freeze it. Make sure you stay 1 cm below the edge of the box because the ragout still expands. In this way, the ragout will stay good for up to two months. Let the ragout thaw in the refrigerator and heat in a pan.