Main Course
Greek Shrimp Fricassee with Avgolemono
- Total timeTotal
- 30′
- ServingsServings
- 4
Fricassee is a classic Greek dish, usually made with pork or lamb. Try this shrimp fricassee with stamnagathi, though, and you'll be pleasantly surprised: it will make you see fricassee in a whole new light!
Fricassee is a classic Greek dish, usually made with pork or lamb. Try this shrimp fricassee with stamnagathi, though, and you'll be pleasantly surprised: it will make you see fricassee in a whole new light!
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The recipe
Greek Shrimp Fricassee with Avgolemono Recipe
Total time 30′ · 4 servings
Ingredients
Method
- Bring a large pot of water to a boil, add a little salt and the washed stamnagathi.
- Boil the stamnagathi for 15 minutes, then drain it and put it in a large bowl of cold water to keep its color.
- In a wide pot, heat the olive oil over medium heat. Finely chop the onion and sauté it for a few minutes until soft.
- Add the shrimp and turn up the heat.
- Sauté them for 2–3 minutes on each side, then deglaze with the beer and lower the heat to medium.
- Add the boiled stamnagathi on top, cover and cook for 10 minutes.
- Meanwhile, put the egg and the lemon juice in a food processor and blend well.
- TipFor a thicker sauce, add 1 tsp cornstarch to the food processor.
- Take the pot off the heat and pour the avgolemono over the shrimp. Cover and gently shake the pot so the avgolemono spreads everywhere.
- Return the pot to the heat just until it comes to a simmer, and serve right away.
- Your shrimp fricassee with stamnagathi is ready; enjoy it with a cool white wine.
