Tuesday, May 5, 2009

Real German Cuisine Challenge: Krabbenragout

Our next challenge was Krabbenragout or shrimp ragout. Overall impression was that this was, so far, my least favorite in the challenge. It was tasty and we will make this again (maybe with littler shrimp next time!) but I felt it needed something I couldn't put my finger on.

We marinated the shrimp in lemon juice and black pepper. I know it states to use white pepper but I didn't feel I needed to buy extra special pepper just so it can sit around my kitchen and I forget to use it....you get the point.

Then we cooked the spargel. As you can see, I cut my pieces a little too big and had to trim them later.

I added the flour and butter together and then slowly added the cream and spargel water. I thought this step would be more difficult but I stirred frequently and everything seemed to turn out.

How can a dish using cream not be delish?

Here is almost the final project simmering away.

The finished dish.

  • very easy and tasty for a weeknight meal.
  • lemon flavor was overwhelming at first but when the dish cooled a bit, the flavors melded together in perfect harmony. Don't be afraid to use more lemon! :)
  • Baby Bird does not seem to like it when flavors meld together in perfect harmony. He insisted on eating everything seperate but I guess that it what toddlers do best- Be as difficult as possible!
  • The Scientist thinks the lemon needs to be cut down a little but I loved it once the dish had cooled.
  • 2 thumbs up!

I am also going to go on my blog pedestal and risk sounding totally pretentious (again) and state we are going to cut back on shrimp. Most of the shrimp I have seen here is farmed from foreign countries who standards are less than strict. If you are interested in finding out more, read a great book about this subject called Bottomfeeder or for general shorter info, see PCC's summary on farmed shrimp which I found to be an accurate representation of what I have read in other reports.


christina said...

Yum, that looks delicious - will have to try it since Mr. M looooves both shrimp and asparagus.

We enjoy our fish and seafood so much, but I agree that it can be VERY difficult to find sustainable, quality products in Germany. They're trying hard, but the standards are still totally different than in N. America.

arturgreensward said...

Does that mean you've finished "Bottomfeeder"? What was your overall impression?

Stephanie said...

Looks great! did you add the lemon juice that the shrimp marinated in into your dish? I did not, and the dish turned out great - not a hint of lemon at all.

it was a nice, easy weeknight dish to prepare!

Yelli said...

@Christina - are there any sites (in German or English) that talk about the standards? I couldn't find any but my German isn't great.

@ Artur - Let's just say that I now eat Sardines on crackers for lunch twice a week

@ Stephanie - I did use the marinade. I will try it your way next time! Thanks!

christina said...

Hi again, I meant to get back to you on this. The Monterey Aquarium has something called the Seafood Watch where you can check out the fish you're thinking of eating, and the Marine Stewardship Council has a page for Germany with a list of companies and stores that sell sustainable fish and seafood. I just read that Greenpeace has a problem with the MSC because they think a lot of the "approved" products come from areas that are overfished, but I haven't really delved that deep into it! Blub blub!