Shrimp with grated Gruyere cheese, bacon and mushrooms

4 servings

90 minutes

This exquisite recipe combines tender shrimp, savory bacon, and aromatic shiitake mushrooms to create an amazing blend of flavors. Gruyère, known for its deep nutty taste, melts into semolina, transforming it into a delicate and creamy dish. European traditions come together in this composition where the shrimp are sautéed to a golden crust and the mushrooms absorb the rich aroma of bacon. The silky sauce enhanced with lemon juice and spices makes each forkful a delight. This dish is perfect for both family dinners and festive gatherings, winning the hearts of seafood lovers and gourmets alike. It should be served hot, garnished with crispy bacon pieces to create a harmony of textures and flavors.

Energy value per serving

• Calories: 702.8
• Proteins: 47.9g
• Fats: 37.3g
• Carbohydrates: 45.9g

Ingredients

• Chicken broth: 0.8 glass
• Peeled shrimp: 450 g
• Shiitake mushrooms: 350 g
• Salt: 1 tsp
• Cornstarch: 0.3 tbsp
• Semolina: 1 glass
• Gruyere cheese: 1 glass
• Ground black pepper: to taste
• Bacon: 4 pc
• Vegetable oil: to taste
• Shallots: 1 pc
• Garlic: 2 clove
• Cayenne pepper: 0.3 tsp
• Butter: 2 tbsp
• Lemon juice: 1 tsp

Cooking steps

1. In a large pot, combine 5 cups of broth, shrimp shells, and mushroom trimmings. Bring to a boil and simmer for 20 minutes. Strain the broth into the pot.

   Required ingredients:

   • Chicken broth: 0.8 glass
   • Peeled shrimp: 450 g
   • Shiitake mushrooms: 350 g

2. Put the shrimp in a bowl, add 3/4 teaspoon of salt, baking soda, and corn starch. Mix everything. Leave in the refrigerator for 30 minutes. Can be for an hour.

   Required ingredients:

   • Peeled shrimp: 450 g
   • Salt: 1 teaspoon
   • Cornstarch: 0.3 tablespoon

3. Add the groats to the broth, bring it to a boil over medium heat while stirring constantly. Reduce the heat and continue cooking on low heat until the groats are fully cooked and turn into porridge. Add Gruyère cheese. The cheese should melt completely. Season with salt and pepper and remove from heat, but keep it in a warm place.

   Required ingredients:

   • Chicken broth: 0.8 glass
   • Semolina: 1 glass
   • Gruyere cheese: 1 glass
   • Salt: 1 teaspoon
   • Ground black pepper:  to taste

4. In a skillet, fry the bacon over high heat until it sizzles. Reduce the heat and cook for 5 minutes, stirring until the bacon is crispy. Place the bacon on paper towels to absorb excess fat. Pour the bacon drippings into a container and save, leaving only 1 tablespoon of drippings in the skillet.

   Required ingredients:

   • Bacon: 4 pieces

5. Heat the pan again over high heat. Sauté the shrimp until browned. Transfer the shrimp to a plate.

   Required ingredients:

   • Peeled shrimp: 450 g

6. Add 3 tablespoons of bacon grease to the pan and sauté the mushrooms for about 3 minutes until they start to release their juices. Remove any burnt oil. Continue to sauté the mushrooms for another 6 minutes until they are slightly browned, stirring constantly. If necessary, add vegetable oil to the pan. Add shallots, garlic, and cayenne pepper, and cook for 2 minutes.

   Required ingredients:

   • Bacon: 4 pieces
   • Shiitake mushrooms: 350 g
   • Vegetable oil:  to taste
   • Shallots: 1 piece
   • Garlic: 2 cloves
   • Cayenne pepper: 0.3 teaspoon

7. Add the remaining 3/4 cup of broth and remove the burnt mushroom pieces from the pan. Add the shrimp. Lower the heat and add the butter. The butter should melt. Mix it with the sauce until smooth. Remove the pan from heat and add lemon juice. Add the herb mixture and season with salt and pepper.

   Required ingredients:

   • Chicken broth: 0.8 glass
   • Peeled shrimp: 450 g
   • Butter: 2 tablespoons
   • Lemon juice: 1 teaspoon
   • Salt: 1 teaspoon
   • Ground black pepper:  to taste

8. Serve the grain on plates. Top with shrimp, mushrooms, and sauce. Garnish with crispy bacon and serve immediately.