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Julienne with shrimp

Shrimp Julienne

Make a restaurant-quality hot appetizer right in your own kitchen. This elegant, refined French-style dish comes together without much fuss — you just need to follow the recipe closely. And because it cooks so fast, this julienne is as good for a weeknight as it is for a holiday spread.

Maria

Recipe author

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Composition / ingredients

Servings:

Shrimp

250

Button mushrooms

250

Hard cheese

Vegetable oil

Ground black pepper

Salt

Cream (10-20% fat / light cream)

300

Flour

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 10 g

Fats 55 % 16 g

Carbohydrates 10 % 3 g

221 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 45 min

Step 1:

How do you make shrimp julienne? Start by gathering all the ingredients. You can use any shrimp — regular, large, or even bigger Argentine reds — peeled or unpeeled. The net weight of the shrimp should be at least 200 g (about 7 oz), so if you're using unpeeled frozen shrimp with the heads on, buy about 1.5 to 2 times as much.
Step 2:

Thaw the shrimp, cover them with boiling water, and let them sit for 5 minutes.
Step 3:

Then peel the shrimp, removing the heads and shells.
Step 4:

Grate the cheese on the coarse side of a box grater.
Step 5:

Rinse the mushrooms, pat them dry, and slice them. If they're small, you can leave them whole or just halve them. Feel free to swap in other mushrooms, such as honey mushrooms or chanterelles. Fresh or frozen both work.
Step 6:

Heat the vegetable oil in a skillet, add the mushrooms, and sauté until golden. Transfer the mushrooms to a plate.
Step 7:

Gather the ingredients for the béchamel sauce. The cream should be at room temperature, so take it out of the fridge ahead of time. Anything from 10 to 20% fat (light cream) works here.
Step 8:

Add the flour to a dry skillet and toast it over medium heat, stirring, until golden. At first it won't seem to change color, but then it darkens quickly, so don't walk away from the pan and try not to miss the moment or the flour can scorch. When a thin wisp of smoke starts to rise from the pan, the flour is about to turn golden.
Step 9:

Add the butter and cook, stirring constantly, for about 2 minutes.
Step 10:

Still stirring and breaking up any lumps, pour in the room-temperature cream. Stirring constantly, bring the sauce to a boil, then take it off the heat. If any lumps remain, just press the sauce through a sieve.
Step 11:

Add the sautéed mushrooms to the skillet with the sauce. Season with salt and pepper.
Step 12:

Stir the mushrooms into the sauce.
Step 13:

Divide the prepared shrimp among cocotte dishes or small ceramic ramekins.
Step 14:

Spoon the creamy mushroom sauce over the top.
Step 15:

Sprinkle everything with the grated cheese. Bake the julienne in an oven preheated to 400°F (200°C) for 5-7 minutes, until the cheese melts — or a little longer, until it turns golden and bubbly.
Step 16:

Serve the shrimp julienne right away. Enjoy!

Keep in mind that every oven runs a little differently, so the temperature and baking time may vary from what's listed here. Watch the cheese and pull the dishes when it's melted and golden.