For the organization of receptions and festive tables it is good to cook such a dish as a julienne with shrimps, it is most convenient to cook in tartlets (you can buy them already prepared or bake yourself with the necessary ingredients and special forms).
Ready tartlets are usually made from short pastry . At home, you can also bake tartlets from puff pastry, dough on kefir or sour cream or from curd. We will proceed from the fact that the problem with tartlets has already been solved in one way or another. You can, of course, bake and serve julienne in metal coot mittens - this is already a matter of personal preferences and possibilities.
Now tell us how to prepare a julienne with shrimps. When choosing shrimps, do not try to scramble for particularly large sizes, the northern shrimps are tastier and not exactly grown in dubious conditions, besides the European goods undergo strict quality control (read carefully the inscriptions on the package).
Usually shrimps are sold in ice-cream cooked, sometimes already peeled, and this option is most convenient. If you bought unpeeled shrimp - they can only be cooked and cleaned. We must understand, we will cope with this, one way or another.
Recipe for julienne with shrimps and mushrooms
Ingredients:
- shrimps boiled and peeled;
- bulb onions;
- vegetable oil or fat;
- spices dry ground;
- garlic;
- fresh mushrooms (champignons, white, oyster mushrooms);
- hard cheese;
- fresh greens are different.
Preparation
Onions and mushrooms shall be chopped finely. Save the onion in a frying pan in oil, add the mushrooms and protushim, stirring, for 20 minutes (oyster mushrooms can not be smoothed out, but only slightly packaged). We season the onion-mushroom mixture with spices and chopped garlic. We throw it on a sieve to remove excess liquid.
Fill with onion-mushroom mixture of tartlet or coconut, sprinkle with grated cheese, on top lay 1-3 shrimps (depends on the size). We expose the filled tartlets or cocotnits on a dry baking tray (if tartlets, then it would be nice to spread it with baking paper).
Bake for 8-15 minutes in the oven, heated to a temperature of about 180 degrees C (no longer required, because all products are ready, and the cheese should only melt, and not flow and float). We adorn the julien with mushrooms with leaves of greenery.
Julienne with salmon and shrimps
Ingredients:
- shrimps boiled and peeled;
- Salmon light-salted or raw (you can small pieces);
- sweet pepper red;
- garlic;
- spicy red pepper ground;
- hard cheese;
- fresh greens are different.
Preparation
In any case, we chop the sage in small pieces, which we also lay with the first layer in the tartlet or cocotte, along with the sweet pepper, cut into small short straws. If the fish is raw - just add salt to it. Sprinkle with hot red pepper and finely chopped garlic (in a very small amount). If the salmon is raw, send the fish in tartlets on a baking sheet in the oven for 15-20 minutes. Then sprinkle with grated cheese and spread the shrimp (as in the first recipe, see above). Bake for another 5-8 minutes. If the fish is salted, you can immediately sprinkle it with cheese, and on top lay out the shrimp and baked
Approximately following the same recipe, you can prepare a julien from any other fish with shrimp or squid and shrimp, or from a chicken with shrimp. Squids should be boiled in advance for 3 minutes at most and cleaned of films (or in the reverse order), and then cut into thin short straws.
Of course, chicken meat is also boiled first. To zhulenam it is good to serve light white or pink wines, some kinds of beer.