Shrimp Chippewa
Recipe: #19776
June 29, 2015
Categories: Shrimp, Creole, Native American Copycat or Clone Recipes, Sunday Dinner, Poach, more
"From Mrs B Bistro"
Original is 6 servings
Ingredients
- FOR POACH
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- VOLOUTE SAUCE
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- FOR SIDE
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Nutritional
- Serving Size: 1 (464.6 g)
- Calories 414.1
- Total Fat - 23.6 g
- Saturated Fat - 13.8 g
- Cholesterol - 143.3 mg
- Sodium - 1479.4 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 2.8 g
- Sugars - 3.7 g
- Protein - 21.9 g
- Calcium - 139.8 mg
- Iron - 2 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Poach until shrimp and mushrooms cooked. cool.
Step 2
Peel shrimp add back to stock.
FOR THE SAUCE
Step 3
Mix butter and flour to make roux.
Step 4
Add spices
Step 5
Add stock, cook until thick.like cream.
Step 6
Fold in roux to stock warm.
Step 7
Serve with warm bread on side in bowl.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the mushrooms, choose ones that are firm and have a fresh, earthy smell.
- For the fish stock, use a good quality stock that is low in sodium for the best flavor.
- For the poach, substitute coconut milk for the fish stock for a lighter, more tropical flavor. The benefit of this substitution is that it will bring out the sweetness of the shrimp and mushrooms, while adding a unique flavor to the dish.
- For the voloute sauce, substitute olive oil for the butter for a healthier alternative. The benefit of this substitution is that it will reduce the saturated fat content of the dish, while still providing a creamy texture and flavor.
Garlic-Lemon Shrimp Chippewa Substitute the fish stock with garlic-infused chicken stock, and add the juice of one lemon to the Voloute sauce. Omit paprika and cayenne, and add 1 teaspoon of lemon zest to the Voloute sauce.
Lemon Rice Pilaf: A light and fluffy rice pilaf with a hint of lemon, it's the perfect side to compliment the creamy and savory flavors of the Shrimp Chippewa. The subtle citrus flavor adds a brightness to the dish that helps to balance the richness of the sauce.
Garlic Roasted Asparagus: Roasted asparagus with garlic and olive oil is a delicious and simple side dish that pairs perfectly with the Shrimp Chippewa. The asparagus' earthy flavor and crunchy texture complements the creamy and savory sauce, while the garlic adds a nice pungency to the dish.
FAQ
Q: What type of bread should I use?
A: For this recipe, you should use French bread cut into 2-inch slices and warmed before serving.
Q: How long should I bake the bread?
A: Bake the bread for 15-20 minutes or until golden brown. Check on it regularly to ensure it doesn't burn.
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Fun facts:
The Shrimp Chippewa recipe originates from the Mrs B Bistro in Wisconsin. It is a popular dish in the state, and was even featured on the Food Network show "Diners, Drive-Ins, and Dives" in 2009.
The name "Chippewa" is derived from the Ojibwe people, who are indigenous to Wisconsin and many other parts of North America. The Ojibwe people have a long and storied history of fishing and cooking shrimp, and this recipe is a modern take on a traditional favorite.