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Julienne with shrimps and champignons

Author
Cookinero 18 Mar 2025
4790
Julienne with shrimps and champignons

Julienne, despite its French name, is a dish of Russian cuisine. Even in Soviet times, domestic cooks adapted a similar dish of French cuisine called "cocotte". There are many varieties of julienne. In this recipe, we will tell you how to cook julienne with shrimps and champignons. Tiger shrimps are best suited for it. The snack turns out light, piquant and very tasty, and most importantly - low-calorie.

How to cook Julienne with shrimps and champignons

Step 1

Julienne with shrimps and champignons

Cut half of the bell pepper into small cubes.

Step 2

Julienne with shrimps and champignons

Finely chop the onion.

Step 3

Julienne with shrimps and champignons

Cut the champignons into small pieces.

Step 4

Julienne with shrimps and champignons

Grate the cheese on a fine grater.

Step 5

Julienne with shrimps and champignons

Heat vegetable oil in a saucepan or deep frying pan. Add bell pepper, onion and champignons to the saucepan. Fry everything over medium heat for 5 minutes.

Step 6

Julienne with shrimps and champignons

Add shrimp to the vegetables and fry for another 2 minutes.

Step 7

Julienne with shrimps and champignons

Add tomato paste, salt, black pepper and paprika. Mix everything and simmer for a couple more minutes.

Step 8

Julienne with shrimps and champignons

Place the shrimp, mushrooms and vegetables into small baking dishes.

Step 9

Julienne with shrimps and champignons

Sprinkle the julienne portions with grated cheese.

Step 10

Julienne with shrimps and champignons

Place the dish in the oven to bake for 10 minutes.

Julienne with shrimps and champignons - FAQ About Ingredients, Baking Time and Storage

Yes! While a fine-grated cheese like Gruyère or mozzarella works well, you can substitute with Parmesan, cheddar, or any melty cheese you prefer.
Simply omit the shrimp and add more mushrooms or other veggies like zucchini or eggplant for a hearty vegetarian version.
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through.
It’s best enjoyed fresh, but you can freeze it before baking. Thaw in the fridge overnight and bake as directed.
Add a pinch of cayenne pepper or red pepper flakes with the paprika for an extra kick.
Serve with crusty bread, a crisp green salad, or garlic mashed potatoes for a complete meal.
Yes, just thaw and pat them dry before adding to the pan to avoid excess moisture.
Double or triple the ingredients and use a larger baking dish, extending baking time by 5-10 minutes if needed.

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