Shrimp julienne with white wine "Snack for two" (Brand 6050 pressure cooker and Brand 35128 airfryer)

Category: Cold meals and snacks
Shrimp Julienne with White Wine Snack for two (Brand 6050 pressure cooker and Brand 35128 airfryer)

Ingredients

For 2 cocotte makers 0.2 liters:
Peeled shrimps (thawed) 250 gr.
Lemon juice 1 tbsp. l.
Bulb onions 1 PC.
Curry 1 tsp
Sauce:
Wheat flour 2 tbsp. l
Milk 80 ml.
Dry white wine 80 ml.
Ground nutmeg pinch
Salt pepper taste
Butter (softened) 3 tbsp. l.
Hard cheese 30 gr.

Cooking method

  • Peel the onion and chop finely (I chopped on a Berner vegetable cutter on a 1.6 mm insert).
  • Put 1 tbsp in the bowl of the Brand 6050 pressure cooker. l. butter (photo 1). Turn on the Fry-Seafood mode. Melt butter. Put chopped onion (photo 2) in butter, add curry (photo 3) and fry until golden brown.
  • Defrost shrimps in advance, sprinkle with lemon juice. Add to the bowl with the onion (photo 4).
  • In a skillet (or in another multicooker / pressure cooker), quickly fry 2 tbsp. l. flour in 2 tbsp. l. butter until brown. Pour milk in a thin stream, stirring constantly. Add wine. Season with salt and pepper, add a pinch of nutmeg. Let the sauce thicken (photo 5).
  • Pour the sauce into a pressure cooker bowl, mix with the shrimp and boil a little more (photo 6).
  • Shrimp Julienne with White Wine Snack for two (Brand 6050 pressure cooker and Brand 35128 airfryer)
  • Arrange the shrimps in the cocotte makers (photo 7). Sprinkle with grated cheese (photo 8). Put in a cold airfryer (photo 9).
  • Shrimp Julienne with White Wine Snack for two (Brand 6050 pressure cooker and Brand 35128 airfryer)
  • Set the temperature to 180 * C, high speed, time 5 minutes.
  • Serve the julienne warm but not hot.
  • Shrimp Julienne with White Wine Snack for two (Brand 6050 pressure cooker and Brand 35128 airfryer)
  • Bon Appetit!


Manna
Bookmarked
lemusik
So I imagine - julienne, white wine, candles and ... Ksenia - neckline, graceful hairstyle and light French aroma ...
Ksyushk @ -Plushk @
Quote: manna

Bookmarked



Quote: lemusik

So I can imagine - julienne, white wine, candles and ... Ksenia - neckline, graceful hairstyle and light French aroma ...

Lena, so practically it was ... they ate almost at night, without wine, but with coffee, without candles, but with a night light, without a neckline, but in pajamas and smelled of hibiscus
makabusha
I love julienne ... by the way, I read somewhere that julienne in this "classic" form for us in cocotte makers with sauce was already invented in the USSR in some kind of government kitchen ... but for the French it is kind of like a pie .... maybe I even read on a bread machine. I don’t remember .. I was amazed ... for me, julienne can only be in cocotte makers .. it’s like that in a maritime way ... I don’t know what they do in cocotte makers)))))
Ksyushk @ -Plushk @
Natasha, in cocotte makers you can do a lot of things like "julienne" in portions. And with pasta, and all kinds of cereals. Meat is different, like roast. A bird. Fish. Vegetables. Pour any sauce, or just an egg + cheese and deliciousness. Yes, ordinary dumplings - they are a masterpiece.
I bought the cocottes on purpose, not very small, 0.2 liters. So that the contents can be felt with the tooth.
Cocottes (and the pots themselves) - provide unlimited flight for imagination.

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