The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.

Krabbenragout (Brown shrimp ragout)


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Shrimp ragout

Specialty from the coast

Ingredients for 4 portions:

  • 400 g (14 oz) fresh, shelled brown shrimp (Krabben)
  • 3 T lemon juice
  • freshly ground white pepper
  • 500 g (17.6 oz) Spargel (white asparagus)
  • Salt
  • 2 T butter
  • 2 T flour
  • 1/8 liter light beef broth
  • 1/8 liter cream
  • 1 tsp sugar
  • 150 g (5 oz) frozen peas

Preparation time: about 45 minutes

Per portion: 310 calories


  1. Wash and drain the shelled shrimp, season with lemon juice and freshly ground white pepper.
  2. Peel the Spargel and cut off the woody ends.  Cut the Spargel into 2-3 cm long pieces.  Boil in a pot with 1 liter salted water for about 10 minutes.  Remove the Spargel and drain, set aside the Spargel water.
  3. In a wide pot, melt the butter, add the flour and cook, stirring constantly, until golden yellow.  Little by little, add the beef broth and about 1/8 liter of the Spargel water, allow to boil.  Add the cream, and boil until a creamy sauce forms.  Season with salt, pepper, sugar and the rest of the lemon juice.
  4. Add the frozen peas, shrimp, and Spargel and stir, cook all together for about 10 minutes over low heat.  Season with salt and pepper to taste.
  • Sides: Rice and a leafy salad.

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