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Step-by-step recipe for julienne with shrimp and seafood with photos

5 servings

30 minutes

322 kcal

5/5 (1)

If you want to diversify your usual holiday menu, try cooking julienne with shrimp and seafood. The dish turns out very tender, with a pleasant aroma. Preparing julienne does not require much time, and the result will definitely please you.

Julienne with shrimps and champignons

Kitchen utensils: saucepan, frying pan, spatula, baking dish.

Step-by-step preparation

1. Carefully remove the stems from five large champignons.
2. Pour an arbitrary amount of water into a small saucepan, add 2 grams of salt and bring to a boil. Place mushroom caps into boiling water and cook for three minutes.
3. Cut the white part of the leek (2 pieces) into thin rings.
4. Heat 10-15 milliliters of sunflower oil in a frying pan, add chopped leeks, add 2 grams of curry and stir.
5. Cut the champignon legs into small pieces and place them in the pan with the onions.
6. Place 165 grams of peeled shrimp in a frying pan, mix everything and fry over moderate heat for 2-3 minutes.
7. Now we need to prepare the sauce. To do this, melt 55 grams of butter in a frying pan. Add 25 grams of flour to the butter, mix and lightly fry until golden brown.
8. Add 45 milliliters of dry white wine, 105 milliliters of milk, a little salt, pepper and a pinch of nutmeg to the flour. Stir everything very thoroughly and cook until slightly thickened over moderate heat.
9. When the sauce is ready, add fried mushrooms, shrimp and onions to it.
   Mix all ingredients so that the sauce is evenly distributed throughout.
10. Place the boiled mushroom caps in a baking dish, fill them with filling and sprinkle 105 grams of grated cheese on top.
11. Place the dish to bake for 10-12 minutes at 200 degrees.
12. Ready julienne must be served warm.

You can see the entire step-by-step recipe for julienne with mushrooms and shrimp described above in great detail in the next video.

Cooking time : 25-30 minutes. Number of servings: 5. Kitchen equipment: ladle, julienne molds.

1. Place a ladle with a small amount of water on the stove, add 3 grams of salt and 5 grams of sugar. Bring the water to a boil, put 125 grams of shrimp in it and remove the ladle from the stove.
2. After a few minutes, remove the shrimp from the pan and remove the shells.
3. Cut 55 grams of scallops, 65 grams of mussels and peeled shrimp into small pieces.
4. Place the prepared seafood in julienne molds and pour lemon juice over them (in total we need 15 milliliters of juice).
5. Sprinkle the seafood with fresh finely chopped dill (7 sprigs) on top. Pour 95 milliliters of cream into molds and sprinkle 85 grams of grated cheese on top.
6. Place the molds in the oven and bake for 8-10 minutes at 200 degrees.
7. Serve the finished julienne to the table still warm.

Seafood julienne is prepared very quickly. To see the whole process clearly, we recommend watching the following video.

Cooking time: 20-25 minutes. Number of servings: 2. Kitchen equipment: baking dish, frying pan.

1. Divide 205 grams of cauliflower and 85 grams of broccoli into inflorescences. Then cut the inflorescences into small pieces.
2. Heat 10-15 milliliters of olive oil in a frying pan, add the prepared cabbage and fry for 2-3 minutes.
3. Cut 210 grams of seafood, 95 grams of shrimp into small pieces and add to the pan with the cabbage.
4. Pour in 95 milliliters of cream, add 35 grams of tomato paste, stir and simmer for 4-5 minutes over moderate heat.
5. Place all the products from the frying pan into a baking dish and sprinkle 105 grams of grated cheese on top.
6. Place the julienne in the oven for 5-6 minutes at 200 degrees.
7. Serve the finished dish to the table while still warm.

In order not to miss a single important moment in preparing julienne, be sure to watch the following video.

https://www.youtube.com/watch?v=77lQoFwz1mI

Now there are a lot of different recipes for julienne. For example, julienne with mushrooms is prepared from any type of mushroom. It turns out especially tasty from champignons.

“Julienne with mushrooms and chicken” is prepared from available ingredients, so it can be made for dinner. It turns out more satisfying - julienne in buns -. You can even take it with you on the road, to work or on a picnic.

You can cook julienne in pots and in a slow cooker if you need a large number of servings.

Source: https://www.alizy.club/zakuski/zhulen/s-krevetkami-i-moreproduktami.html

Seafood julienne, 7 simple recipes

Although in its homeland (France) the dish is common in the form of vegetable soup (very nutritious) and when served as a hot dish, closer to the eastern part of Europe, julienne has been reclassified as a type of appetizer, moreover, refined and no less tasty.

The peculiarity of the dish was the fact that by changing the ingredients, without affecting the basis of the recipe, the dish can be so diversified that you are simply amazed at how you can modify the taste of a snack familiar to everyone.

A striking example in confirmation is seafood julienne, where a lot of seafood products are used as ingredients.

When preparing seafood julienne, the recipe of which may include a different composition of ingredients, the main highlight should still be a product of marine origin, then the dish is not only very tasty and nutritious, but also extremely healthy.

Seafood julienne with cream turns out to be especially nutritious and tasty: the delicate, refined taste and spices combined with dairy produce a real culinary masterpiece. Cooks belong to the category of people who do not recognize conventions, and also avid experimenters.

If the dish uses meat, why not try making julienne with seafood and mushrooms, but instead of chicken or beef use fish, shrimp, squid or other seafood.

Julienne with shrimp - an extraordinary taste of the dish

Julienne with shrimp, the recipe of which includes this seafood, in combination with mushrooms, not only has nothing in common in taste with the meat prototype of this dish, but is also significantly different, and has found its multi-million army of admirers.

The main reason why julienne with shrimp and mushrooms immediately gained popularity is not only the extraordinary taste of the dish, but also the enormous benefits: the combination of calories and scarce microelements is very useful for the functioning of the human body.

To make julienne with shrimp at home in no way inferior to a dish prepared by professional chefs, you will need:

• milk – half a glass;
• 150 gr. shrimp;
• hard cheese – 75 gr.;
• seasonings, spices, salt based on individual taste;
• 1 tbsp. l. flour;
• mushrooms (chanterelles or porcini) – 150 gr.;
• one onion;
• butter – 70 gr. (with a high percentage of fat content);
• mussels – 300 gr.

This dish can be safely classified as one that you can eat as much as you like without the feeling of hunger going away, it is so tasty. It is not known for certain who was the first to experimentally prepare julienne with seafood, but as can be seen from the results, there is no need to regret it: it’s tasty, high in calories and undoubtedly beneficial, the main thing is not to overdo it in eating.

It all starts with the usual preparations: onions and mushrooms are washed and chopped; by the way, in cooking, julienne means a method of cutting food into strips. You need to melt some of the butter in a frying pan and throw in the onion, lightly fry over medium heat, after which you can add mushrooms here, adding spices and salt, continue frying (10 - 15 minutes).

In another frying pan, prepare the sauce for the dish: melt the rest of the butter, add flour, knead well, fry for 3 - 4 minutes and only then pour milk into the total mass and add spices and salt to taste. When the milk-flour mixture begins to thicken, it can be considered ready. All that remains is to deal with the shrimp and mussels.

The shrimp are boiled and cleaned, it is better to buy mussels without shells: there is less fuss with them and all that remains is to cook (preferably with dill). Once both seafood is cooked, it's time to begin the final process: baking. The seafood is divided equally into the molds, the remaining ingredients are added, and the sauce is sprinkled with grated hard cheese.

Everything is baked at a temperature of 180 degrees for no more than 20 minutes.

Julienne with shrimp and mushrooms - an amazing combination of ingredients

Julienne with shrimp and mushrooms is a very convenient combination of ingredients, and if you want to surprise your guests or your family, you can quickly prepare it at home. The following ingredients will be required:

• half a kilogram of shrimp;
• canned mushrooms (300 gr.);
• 5 tablespoons of fat sour cream (you can use cream);
• hard cheese – 120 gr.;
• salt and spices;
• sprigs of greenery for decoration.

The shrimp are washed, boiled and cleaned. The onion is peeled, cut and fried in vegetable oil, and then mushrooms, spices and salt cut into strips are added. Dividing the mixture equally among the molds, add sour cream and sprinkle with grated cheese on top. After placing everything in the oven, bake for 25 minutes, after which the dish can be removed and, decorated with sprigs of greenery, presented to guests.

Mussel julienne - a simply magnificent appetizer

When preparing a julienne of mussels, the recipe of which excludes the presence of mushrooms, the dish is not much different in the manufacturing principle, but the appetizer turns out simply magnificent and, most importantly, for all occasions, both for a family party and for treating friends during a celebration. Julienne of mussels without mushrooms, the recipe is easy to prepare, and the process can be speeded up by buying seafood already cleared of shells. When preparing mussel julienne at home you will need:

• dry white wine 1/3 of a glass;
• olive oil for frying;
• necessary spices, including salt;
• a glass of full-fat milk;
• mussel meat, fresh frozen – 350 gr.;
• 1 leek stalk (white part only);
• butter – 50 gr.;
• a spoonful of first-grade durum flour;
• parmesan (hard cheese) – one and a half spoons;
• strong confidence in one’s abilities and the desire to surprise with a tasty and high-quality dish.

Fry the flour over medium heat, initially adding a little butter to the frying pan; as soon as it begins to acquire a golden hue, add milk and spices, stirring continuously, waiting for the mass to begin to thicken.

In another frying pan, peeled, washed and cut onion stalks begin to fry in heated oil (olive oil is used for frying).

When the color of the ingredient begins to change slightly, add thawed and boiled mussel meat, which is also fried, stirred from time to time, carefully monitoring the size.

Once it's toasted enough, add the wine and allow a few seconds for the alcohol to evaporate. The sauce and mussels are mixed and, divided into portions, adding grated cheese on top, baked in the oven for 25 minutes, after which the dish can be considered ready.

Julienne with squid is a popular dish in many elite restaurants.

Julienne with squid, the recipe of which excludes mushrooms from the list of ingredients, immediately became a popular dish in many elite restaurants and this is due to the valuable taste qualities that seafood has.

When preparing julienne with squid at home, if you have all the ingredients, you can safely count on positive emotions from the taste of the dish: it is unusually tender, tasty and nutritious.

What is included in the list of products needed for cooking:

• 2 – 3 squid carcasses;
• sour cream with a high percentage of fat content - 3 tbsp. spoons;
• a little nutmeg;
• dried rosemary;
• hard cheese – 120 gr.;
• cream (fat) – 50 gr.;
• spices (including salt);
• two tablespoons of wheat flour.

The carcasses are washed and, after scalding with boiling water, removing films from the surface of the product, they are cut into strips (small). After melting some of the butter in a frying pan, adding rosemary and nutmeg, quickly fry the squid over medium heat (two minutes) adding spices and salt.

The meat is carefully caught with a slotted spoon and placed in molds, but there is no need to pour out the juice that remains in the pan: butter is added to it and the sauce is prepared in it. The sauce consists of flour, milk, cream and spices, which are combined together and, stirring, achieve homogeneity of the mass and the desired thickness.

The final process is baking: pour the sauce over the squid meat, sprinkle with hard cheese and place in a previously preheated oven for 15 minutes.

Julienne with squid and mushrooms - a dish incomparable in taste

Julienne with squid and mushrooms is an incomparable dish in taste, where two inherently different ingredients are combined. The important point is that there are practically no difficulties in making it, and you will have to cook it often: after trying the dish once, at home, and you yourself will want to experience its taste again. What products do you need:

• 350 gr. frozen squid meat;
• 350 gr. mushrooms (oyster mushrooms);
• two onions;
• hard cheese suitable for grating and baking – 150 g;
• cream (you can use full-fat sour cream) – 300 gr.;
• tablespoon flour (wheat);
• spices to taste, including salt;
• vegetable oil for frying.

Having defrosted the squid, throw it for a minute (no more, otherwise it will turn out rubbery) into salted boiling water, after which it is taken out, removing the film and cartilage, and cut into strips.

The chopped onions begin to be fried in vegetable oil, but as soon as they begin to change color, washed and chopped mushrooms are added.

You don’t need to fry for long, as soon as the mushrooms begin to change color and size, add the squid meat and continue to fry over medium heat for 5 - 7 minutes.

Prepare the sauce separately: heat the frying pan and lightly fry the flour in vegetable oil (until golden brown), add cream and spices, including salt. Stirring constantly, you need to achieve the desired thickness, then the sauce can be mixed with mushrooms and squid. Then divide everything into molds and sprinkle with grated hard cheese and bake in the oven for 15 minutes.

Julienne with fish is a delicious dish

Another dish, julienne with fish, the recipe of which excludes mushrooms and meat of animal origin, amazes with its taste.

Fish julienne, if you use salmon fillet as the main ingredient, or trout in general, something amazing to taste: in simple words it is incredibly difficult to convey the combination of sensations while eating.

If julienne with salmon is not always financially feasible for the family budget, you can replace it with any other sea fish; perch fillet is also an excellent substitute for the ingredient. Prepare julienne with fish as follows:

• sea ​​bass – 300 gr. fish fillet;
• two medium-sized onions;
• cream - half a glass;
• Art. l. flour (wheat only);
• oil for frying (any);
• hard cheeses – 120 gr.;
• any greens (for serving);
• spices and salt.

The fillet is washed, dried and cut into small pieces (cubes), the onion is peeled and, after rinsing, cut into half rings, the cheese is grated on a medium grater. After heating the vegetable oil in a frying pan, fry the lightly prepared onion, sprinkling it with spices and salt.

As soon as the onion begins to decrease in size and change color, add the fish and continue to fry for 5-7 minutes, stirring the mixture from time to time.

When the fish begins to acquire a golden color, add flour, which must be carefully mixed with the total mass, achieving uniformity, only then can you pour in the cream and, without stopping stirring, wait until the mixture reaches the desired thickness.

The final part of the process will be baking the julienne in the oven: divide everything equally into molds, sprinkle with grated cheese, and cook at 200 degrees for 20 minutes. At the end, the dish is decorated with herbs, and it is considered ready for presentation.

Julienne with fish and mushrooms - easy to prepare

Julienne with fish and mushrooms is easy to prepare; you will need the most common ingredients:

• 300 gr. fillet of any sea fish;
• 150 gr. mushrooms;
• 100 gr. cheese (preferably hard);
• one onion;
• 150 gr. cream;
• vegetable oil for frying;
• required amount of salt and spices.

Initially, lightly fry the cooked onion (peeled and chopped), and then, adding spices and salt, place diced mushrooms in a frying pan and a little later (after 5 minutes) similarly prepared fish.

The entire mixture must be fried for at least 10 - 12 minutes, and then, adding cream, simmer under the lid, stirring from time to time, ensuring that the mixture acquires the desired thickness. The final phase is baking: the mixture is poured equally into molds, sprinkled with hard cheese and placed in the oven for 20 minutes.

The dish can be decorated with sprigs of herbs, for example, dill or parsley, to make it more presentable.

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How to cook julienne with shrimp, mushrooms and cream

One of the famous dishes of French cuisine is julienne. It is customary to serve it in individual cocotte makers. This dish can be prepared from various ingredients.

Depending on preferences, chicken meat, chicken liver, and various seafood can be used as the main ingredient, but perhaps the most unusual option is julienne with shrimp and mushrooms.

But whatever the ingredients, the dish can be served for a simple family dinner or to please your guests at the holiday table. In any case, the French dish will turn out very tasty and impressive.

Simple julienne with shrimp

To prepare this dish you do not need to purchase expensive ingredients, and the cooking process is quite simple.

Required ingredients:

• Small shrimps - 200−300 gr.
• Fresh mushrooms - 200 grams.
• Onions - 1 onion.
• Cream (10% fat) - 250 ml.
• Good butter - a couple of tbsp. spoons (more is possible).
• Olive oil - 2 tablespoons.
• Flour - 1 large heaped spoon.
• Hard cheese - 50 gr.
• Nutmeg - 1/3 teaspoon.
• Salt, black pepper, favorite seasonings to taste.

Cooking steps

First, prepare the onion ; it must be peeled and cut into small cubes. Heat the olive oil in a frying pan and fry the chopped onion in it. But it is worth remembering that it is better not to allow a golden color, because in this case bitterness may appear in the final dish.

While the onion becomes transparent, you need to chop the champignons. The mushrooms are added to the onions and kept in the pan for about 5 minutes. Then remove the dishes from the heat and set aside.

Now you need to prepare the sauce in a frying pan.

First, you need to fry the flour in a dry bowl, this will take about 1 minute, then add high-quality unsalted butter to the flour and fry for another couple of minutes.

During this period, you need to be careful and constantly stir the future sauce. When the butter has spread a little, you can add cream. The mixture must be stirred constantly, brought to a boil, and then removed from the heat.

Add mushrooms with cream (previously cooked), salt, a little black pepper and nutmeg to the sauce. Mix all ingredients thoroughly.

Now it's time to tackle the shrimp . They need to be defrosted, pour boiling water over them and leave for 3 minutes. The shrimp are ready and can be peeled.

Grease the cooking molds with oil and place the prepared shrimp in them. You can put mushroom sauce on top. At the final stage, you will need to grate the cheese on a fine grater and sprinkle the workpieces.

Preheat the oven to 200 degrees and place the molds in it for 10 minutes. Immediately after cooking, seafood julienne with mushrooms is served.

Seafood julienne

Those who do not like mushrooms or cannot add them to the dish can use the simplest shrimp julienne with cream. Despite the fact that there are no mushrooms in this recipe, the dish will definitely turn out tasty and very tender.

Required ingredients:

• Shrimp - about 200 grams.
• Medium fat cream - 6 tablespoons.
• Cheese - 100 grams.
• Butter - 10 grams.
• Salt and pepper to taste.

Julienne with mussels and shrimp

Tasty, satisfying and healthy! Julienne with champignons and seafood.

It is best to prepare julienne sauce from cream, since not all sour cream is suitable for its recipe and will simply separate into flakes. The frozen seafood cocktail could have been immediately added to the frying pan with the fried onions, but I preferred to pre-heat it and remove any debris.

And it’s not very convenient to handle a frozen cold product with your hands.

Ingredients and how to cook

Therefore, we put the sea cocktail in a saucepan, fill it with water, add salt and bring to a boil. As soon as the seafood has boiled, place it in a colander and sort through it. At the same time, fry onions and mushrooms in a frying pan.

If you don’t use onions fried in butter, then immediately add a pure seafood cocktail to the mushrooms and champignons, pour cream over everything. Sprinkle the julienne with cream with grated cheese and place it in an oven preheated to 100 degrees.

Seafood julienne

Julienne is a multifaceted concept. In general terms, it means cutting vegetables and other foods into thin strips or rings (half rings). Dishes that use this type of chopping of ingredients are also called julienne. There are julienne soups, as well as side dishes, sauces and complex main courses, which are prepared in portions in small molds or pots.

The most common are julienne - second courses. They are popular primarily because of their spectacular presentation. They are brought to the table in the same container in which they are baked.

These can be shaped metallized cardboard molds, ceramic and porcelain pots, cups and bowls.

The crispy crust made from various types of cheese or a mixture of mayonnaise, sour cream and crackers is especially appetizing.

There are a lot of julienne recipes. They are made from beef and pork, chicken and duck, rabbit, fish, and just vegetables. This article offers relatively inexpensive recipes for seafood julienne.

Julienne with sea cocktail

All in one, that is, the dish contains all available seafood - shrimp, mussels, squid. Typically, this is the composition in which most ready-made seafood cocktails are sold. However, such a mixture can be selected individually by purchasing the necessary components separately.

The ingredients are for approximately 4 servings.

Ingredients:

• Sea cocktail – 500 g.
• Water – 700 ml.
• Cheese – 200 g.
• Wheat flour – 1.5 tbsp. l.
• Butter – 100 g.
• Heavy cream – 150 ml.
• Nutmeg.
• Black pepper.
• Chilli.
• Salt.

Preparation:

1. Boil the sea cocktail in lightly salted water. Drain well.
2. Place seafood in a greased form or divide into portioned cocotte makers.
3. Prepare the filling. To do this, fry a spoonful of wheat flour in a well-heated dry frying pan until creamy.
4. Then add a piece of butter to the flour. When it melts and the flour thickens, dilute the mixture with cream.
5. Add black and hot pepper, nutmeg and salt. Cook the filling over low heat for about 3-5 minutes until it thickens evenly.
6. Pour white sauce over the laid seafood, sprinkle generously with grated cheese.
7. Bake in the oven at 200 degrees for about 15 or 20 minutes.
8. Serve hot.

Shrimp julienne with mushrooms

In most recipes, mushrooms mean greenhouse champignons, but in this dish it is better to use oyster mushrooms, as they have more tender flesh. When served in a restaurant, this julienne is additionally decorated with a lemon spiral on top, a sprig of herbs and one large shrimp in the shell, fried until tender in garlic oil.

https://www.youtube.com/watch?v=yN9GDgFpWb0

The amount of ingredients is for approximately 3 servings.

Ingredients:

• Small shrimps – 300 g.
• Fresh oyster mushrooms – 200 g.
• Onions or leeks – 150 g.
• Celery root – 100 g.
• Dry white wine – 80 ml.
• Wheat flour – 1.5 tbsp. l.
• Butter – 150 g.
• Cheese – 150 g.
• White rusk crumbs – 100 g.
• Cream – 150 ml.
• Nutmeg.
• Dried basil.
• Dried oregano.
• Black pepper.
• Salt.
• Shrimp in the shell, herbs, lemon - optional, for decoration.

Preparation:

1. Disassemble the rosette of oyster mushrooms and remove its lower rough part. Leave small mushrooms as is, cut large ones into thick strips. Chop the onion and grate the celery on a coarse grater.
2. Melt 50 g of butter in a frying pan and fry the oyster mushrooms and onions in it until fully cooked. At the end add white wine, grated celery, shrimp. Season all ingredients and add salt to your taste.
3. Simmer everything covered over low heat until the celery is soft. Then remove the lid and let the remaining wine boil away.
4. Place into portioned molds.
5. Prepare the filling. To do this, bring the wheat flour to a creamy color in a dry frying pan. Mix it with butter, and then with cream, dried herbs, salt and nutmeg. When the white sauce thickens, pour it into the pots with shrimp and mushrooms.
6. Sprinkle the molds with cheese and breadcrumbs, bake in the oven until golden brown. Usually 15-20 minutes at a temperature of 200 or 220 degrees is enough.
7. For a festive serving, fry several large shrimp in the shell in well-heated vegetable oil, into which several cloves of garlic are crushed.
8. In each cocotte maker, place one shrimp on top of a teaspoon of mayonnaise or soft cheese, garnish with a sprig of parsley and a thin spiral of seedless lemon.
9. Serve hot.

Julienne of mussels

Cut into thin half rings and fry in a small amount of olive oil. Add frozen mussels to the onion, lightly salt and simmer for 5 minutes, stirring.

Pour in the wine, turn up the heat and let the alcohol evaporate. Mix the mussels with the sauce and place in the ramekins.

Preparation

Serve with fresh white bread and green salad. The recipe has 6 comments. You may also be interested in: Potato, zucchini and onion pancakes with sour cream sauce Margarita Shomskaya Pasta casserole Margarita Shomskaya Chicken stroganoff - recipe with photo Anyuta Simonova 2 Dorado baked on a vegetable bed, with garlic sauce Larisa Kirichenko 2 Zucchini pancakes with tzatziki Elena Nikolaeva 5 Comments on recipe 6.

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