"Fricassee" (fr) is a method of cooking, when meat or poultry cooked in white sauce, usually with vegetables. The dish is often for a taste of wine is added. Originally in France this term means chicken stew, etc. stew in white and brown sauce. Usually under the white cream broth mean, and the quality of the ingredients used vegetables, onions, mushrooms. Fish fricasse cooked right in the sauce. Gradually the word was simplified to "Frico" - ragout (FR. – ragout). Fricassee of shrimp cooked very simply and quickly - and it turns out very tasty!