Perfect recipe for entertaining!  Can be made ahead of time. You can reheat the sauce while the shrimp fricadella are cooking. So delicious!  Adapted from Adventures in the Kitchen by Wolfgang Puck.

Shrimp Fricadella with Dill and Caper Sauce

  • Servings: 6
  • Difficulty: intermediate
  • Print



for the Fricadella

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced roasted red peppers
  • 1/2 cup diced roasted yellow peppers  
  • 1/2 cup heavy cream
  • 1 pound chopped uncooked shrimp, save the shells 
  • 1/4 chopped fresh dill
  • 1 egg lightly beaten
  • 1 cup packed fresh bread crumbs
  • 1 1/2 teaspoon salt
  • 1 teaspoon white pepper
  • pinch of cayenne pepper
  • about 1 cup almond meal or fine bread crumbs 

for the Dill and Caper Sauce

  • 1 tablespoon olive oil
  • 4 large shallots, thinly sliced
  • reserved shrimp shells
  • 3 or 4 sprigs of fresh dill
  • 2 cups dry white wine
  • 12 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon Dijon mustard
  • salt
  •  white pepper

for the salad

  • 3 cups watercress or arugala
  • 1 cup thinly sliced fennel
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar 
  • salt and white pepper
  • 2 or 3 tablespoons olive oil
  • 6 slices sourdough bread


  1.  Prepare the Fricadella. In a medium skillet, heat the oil over medium heat, and sauté the onions and peppers until the onions are translucent. About 10 minutes. Transfer to a medium mixing bowl and let cool.
  2. In a small sauce pan, bring the cream just to a boil and cool slightly. Add to the onion mixture and add the rest of the ingredients, except the almond meal. Mix well and form 6  4-inch oval patties. bread lightly on all sides with the almond meal or fine bread crumbs and refrigerate until needed.
  3. Prepare the dill sauce and caper sauce. In a medium saucepan, heat the oil. Saute the shallots, shrimp shells, and dill sprigs for 2 minutes. Pour the wine and over high heat let it reduce by half. Remove from the heat and  whisk in the butter and vinegar. Strain into a clean pan and stir in the dill leaves, capers and mustard. Season to taste with salt and white pepper and keep warm.
  4. Prepare the salad. In a bowl, combine the salad greens with the fennel. When ready to serve, toss with oil and vinegar, and season with salt and pepper to taste.
  5. In a skillet large enough to hold the fricadella in 1 layer, heat 2 or 3 tablespoons of the oil over medium heat. Sauce the patties for 5 minutes on each side.
  6. Toast the bread. For the presentation, place 1 piece of bread on each plate. Arrange the salad on top and add the pattie. Spoon the sauce around the bread and drizzle over the fricadella.

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