Shrimp and Rice au Gratin (Ebi-doria)

By spreading white sauce over the pilaf, then baking it in the toaster oven, you have a perfect dish for winter.

Shrimp and Rice au Gratin (Ebi-doria)
Photographed by Takashi Yoshida


Recipe by
Masayo Waki

Difficult

Seafood

Vegetables

Rice & Noodles

480kcal

40minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • [Shrimp pilaf]

    • 360 ml rice
    • 400 ml chicken stock (warm)
    • 200 g shelled shrimp
    • 1/2 onion
    • 30 g green peas (frozen)
  • [Simple white sauce]

    • 200 ml milk
    • 1/2 chicken stock cube
    • 1 tbsp potato starch
  • 20 g pizza cheese
  • Butter
  • Salt
  • Pepper

Preparation

1

Prepare the chicken stock. Just dilute 1/2 chicken stock cube (western) with 400 ml of hot water.

Directions

1

Make the [shrimp pilaf]. De-vein the shelled shrimp if necessary, using a bamboo skewer. Rinse and pat dry. Mince the onion. Pour the frozen peas into a strainer and place under running water to thaw.

2

Melt 1 tablespoon of butter in a pot placed over medium heat. Quickly stir-fry the shrimp and remove. Lightly season with salt.

Advice

Once you've stir-fried the shrimp, immediately remove from the pot as seafood tends to shrink when cooked with rice. The umami seeps away as well.

3

Add the minced onions to the pot and stir-fry until soft and translucent. Add the rice directly to the pot without rinsing.

Advice

When stir-frying rice, avoid rinsing it as this will cause the grains to break. The end result will also be rather soggy. Stir-fry the rice so that each grain is heated and coated with oil.

4

When the rice is hot and thoroughly coated with butter, add the chicken stock, 1 teaspoon of salt and a pinch of pepper. Simmer over medium heat. When it all comes to a boil, stir thoroughly, cover with a lid and reduce the heat to low. Keep simmering for 15 minutes.

Advice

After adding the chicken stock, stir lightly before simmering.

5

Turn off the heat and add the drained green peas and shrimp. Cover and steam for 10 minutes. Mix everything together.

6

Now for the [simple white sauce]. Set aside 1 tablespoon of milk from the amount listed and pour the rest into a saucepan. Add 1/2 chicken stock cube and place over medium-low heat. Mix the 1 tablespoon of milk you set aside with potato starch and add to the pot when it comes to a boil. Stir and taste. Add salt to taste.

7

Grease two heat-resistant baking dishes with a little butter and place one half of the pilaf into each. Pour equal amounts of sauce over the pilaf, sprinkle with cheese and bake in a toaster oven for around 10 minutes until golden brown.