Shrimp ragout

Ingredients for 3 servings:

• 300 g king prawns, frozen, without shell
• 1 cucumber(s)
• 2 small onions
• 300 ml fish stock or lobster stock
• 100 ml cream
• 50 ml vermouth
• 50 g butter
• 1 tbsp flour
• some salt and pepper
• some chili paste
• a few sprigs of dill
• a few stalks of parsley
• 1 tbsp, heaped Dijon mustard
• 100 ml dry white wine

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Thaw the prawns, rinse, drain, and set aside. Peel and dice the onions. Halve the cucumber lengthwise, scrape out the seeds with a spoon, and cut the cucumber into small cubes. Pat the prawns dry and season with salt, pepper, and chili. Heat half the butter in a saucepan and fry the prawns for about 5 minutes, turning them halfway through, then remove. Add the cucumber to the pan and sauté briefly in the hot fat, then remove. Add the remaining butter to the pan and briefly sauté the diced onions. Using a sieve, sprinkle the flour evenly over the onions and sweat, stirring frequently. Slowly add the stock, cream, and white wine to the roux, stirring continuously, and simmer for 20 minutes. Season everything with salt, Dijon mustard, and pepper. Add the vermouth, stirring occasionally. Add the shrimp and cucumber to the sauce, heat briefly, and garnish with dill and parsley. Serve as an appetizer with baguette; serve as a main course with pasta, rice, or potatoes. During asparagus season, it also tastes great with asparagus and parsley-wrapped potatoes.