Shrimps A La Bordelaise Recipe

Shrimps A La Bordelaise Recipe:

History and Fun Facts:

Shrimps A La Bordelaise is a classic French dish that originated in the Bordeaux region of France. It is believed to have been created in the late 19th century when shrimps became more readily available in the region. The dish is known for its rich flavors and combination of ingredients that perfectly complement the delicate taste of shrimps.

The name "Bordelaise" refers to the region of Bordeaux, which is famous for its wine production. It is not surprising that this recipe includes wine as one of its main ingredients, as it reflects the culinary traditions of the region.

One interesting fact about this dish is that it is traditionally served in timbale cases, which are small pastry shells used as serving vessels. These cases not only add an elegant touch to the presentation but also provide a crispy texture to contrast with the tender shrimps.


- 2 tablespoonfuls of butter
- 1 tablespoonful of flour
- 1 cup of stock (vegetable or chicken)
- 2 tablespoonfuls of finely chopped raw ham
- 1 slice of onion
- 1 tablespoonful of chopped parsley
- 1 cup of shrimps (peeled and deveined)
- 1 teaspoonful of tomato or mushroom catsup
- Salt and pepper to taste
- Timbale cases for serving


1. Begin by melting the butter in a saucepan over medium heat.

2. Once the butter has melted, add the flour and stir continuously to create a roux. Cook the roux for a few minutes until it turns slightly golden brown. This will help to develop a nutty flavor in the sauce.

3. Slowly pour in the stock while whisking constantly to avoid lumps. Continue whisking until the sauce thickens and becomes smooth.

4. Add the finely chopped raw ham, slice of onion, and chopped parsley to the sauce. Stir well to combine all the ingredients.

5. Reduce the heat to low and let the sauce simmer for about ten to fifteen minutes. This will allow the flavors to meld together.

6. After the simmering time, strain the sauce to remove any solid ingredients such as the onion and ham. This will result in a smooth and velvety texture.

7. Return the strained sauce to the saucepan and add the shrimps. Simmer the mixture for a few more minutes until the shrimps are cooked through. Be careful not to overcook the shrimps as they can become tough and rubbery.

8. Finally, add the teaspoonful of tomato or mushroom catsup to the sauce and season with salt and pepper to taste. Adjust the seasoning according to your preference.

9. To serve Shrimps A La Bordelaise, carefully spoon the sauce with shrimps into timbale cases or individual serving dishes. The timbale cases can be pre-baked or store-bought, depending on your preference.

10. Garnish with a sprinkle of freshly chopped parsley on top for added freshness and visual appeal.

This delightful dish is best enjoyed immediately while still warm. The creamy sauce, combined with the tender shrimps, creates a savory and satisfying flavor profile that will impress your guests.

Similar Recipe Dishes:

If you enjoy Shrimps A La Bordelaise, you might also like these similar recipe dishes:

1. Shrimp Scampi: This Italian-American dish features shrimps cooked in a garlic butter sauce, usually served over pasta or rice. It has a similar buttery and savory flavor profile as Shrimps A La Bordelaise.

2. Shrimp Etouffee: A traditional Cajun dish from Louisiana, Shrimp Etouffee is made with a rich roux-based sauce, onions, bell peppers, celery, and spices. The combination of flavors is reminiscent of Shrimps A La Bordelaise, with a Southern twist.

3. Shrimp Fra Diavolo: This spicy Italian dish features shrimps cooked in a tomato-based sauce flavored with garlic, red pepper flakes, and sometimes wine. It shares the use of tomato-based sauce with Shrimps A La Bordelaise, but with an added kick of spiciness.

Whether you choose to indulge in Shrimps A La Bordelaise or explore these similar recipe dishes, you are sure to enjoy the bold flavors and succulent shrimps that are central to these delicious meals. Bon appétit!



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