Spicy Shrimp and Summer Squash Fricassée

This recipe takes a traditional fricassee stew — usually made with chicken or beef — and subs in fish stock and jumbo shrimp, plus summer squash, corn, and a serrano pepper for heat. It’s one you’ll want to serve and enjoy all year long.
Prep Time
20 minutes
Cook Time


  •  4 Tablespoons Danish Creamery Salted Butter, divided
  •  1 small onion, diced
  •  1 shallot, diced
  •  Kosher salt
  •  freshly ground black pepper
  •  1 garlic clove, minced
  •  1 serrano pepper, minced (seeds removed, if desired)
  •  ½ cup dry white wine
  •  1 pound jumbo shrimp, peeled and deveined
  •  ½ cup fish stock (can substitute vegetable stock)
  •  ½ pound summer squash, diced into ¼-inch cubes
  •  ½ pound zucchini, diced into ¼-inch cubes
  •  1 cup corn kernels, fresh or frozen
  •  2 Tablespoons minced cilantro
  •  ¼ cup thinly sliced scallions, for garnish
  •  crusty bread, for serving


  • Melt 2 Tablespoons butter in a large, deep skillet or Dutch oven over medium heat. Add onion and shallot; season with salt and pepper. Cook until softened but not browned, about 5 minutes. Stir in garlic and serrano and cook until fragrant, about 30 seconds.
  • Add wine and simmer until almost dry, about 3 minutes. Stir in shrimp and stock and gently simmer, stirring constantly, for 1 minute.
  • Add squash, zucchini and corn and continue to cook 3-5 more minutes, until shrimp are just cooked through and vegetables are crisp-tender. Mix in remaining 2 Tablespoons butter; stir until butter is melted and sauce is creamy.
  • Stir in cilantro and scallions and serve hot, passing crusty bread for dipping.

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