Composition / ingredients
Step-by-step cooking
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So, let's start cooking julienne with shrimp. Take the shrimp and cook them in salted water. Then clean from the heads, legs and shell. To make them tastier, cook them either in fish broth or in plain water, but add parsley, spices and salt. After the shrimp are cooked, do not pour out the broth. You will need it to make the sauce. Cook the rice in a separate saucepan. Add it to the peeled shrimp. Mix it up. Fry the onion. Add mushrooms to it. Bring to readiness. Also put it with rice and shrimp. You can add a little boiled cauliflower or spinach. Take a baking dish. Put the resulting mixture into it. Pour the sauce and sprinkle with grated cheese. The sauce is made as follows. Heat the butter in a frying pan. Fry the flour on it. Pour warm shrimp broth and warmed milk into it. Cook over low heat until thickened. You can put another egg yolk. Put the mold in the oven. Bake until the cheese is browned. Enjoy your appetite!
Calorie content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Champignons - 24 kcal/100g
- Spinach - 22 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
- Broth - 15 kcal/100g
