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Mini casseroles of shrimp with white wine sauce
Mini casseroles of shrimp with white wine sauce

Mini casseroles of shrimp with white wine sauce

Preparation 10 minutes
Cooking time 45 minutes
Servings 4


  • 20 ml (1 heaping tbsp) butter
  • 35 ml (2 heaping tbsp) all-purpose flour
  • 1 French shallot, finely chopped 
  • 2 garlic cloves, minced 
  • 300 ml (1 1/4 cups) white wine
  • 250 ml (1 cup) clam juice
  • 160 ml (2/3 cup) water
  • 60 ml (1/4 cup) 35% cooking cream
  • 30 ml (2 tbsp) fresh dill, chopped
  • Salt and freshly ground black pepper
  • 350 g (2/3 lb) Pacific white shrimp (91/110 count), raw, peeled and washed, tails removed 
  • 60 ml (1/4 cup) tomato, cut into 1 cm (3/8 in.) dice
  • 15 ml (1 tbsp) chives, minced 


  1. In a small saucepan, heat the butter over medium heat.
  2. Gradually add the flour to make a roux.
  3. Cook for 1 minute, stirring continuously.
  4. Remove from the heat and set aside.
  5. Preheat the oven to 190°C (375°F).
  6. In another saucepan, cook the shallot, garlic and white wine over medium heat at a light simmer, without boiling hard.
  7. Reduce to 3/4, about 20 minutes.
  8. Add the clam juice and water.
  9. With a whisk, gradually add the roux until the desired consistency is reached.
  10. Simmer for about 10 minutes.
  11. Filter the sauce through a fine sieve and return it to the saucepan.
  12. Add the cream and dill.
  13. Season with salt and pepper.
  14. Stir and set aside.
  15. Divide the shrimp among the mini casseroles. Top with the sauce.
  16. Cook in the oven for about 15 minutes.
  17. Remove from the oven and let rest for about 5 minutes.
  18. Garnish with the tomato and chives.
  19. Serve as is as an appetizer or with rice and a green vegetable as a main dish.
Availability in stores