Veggie-ful shrimp doria

Today a shrimp Doria. Classic ? Nope, I dropped the 19th century sauces.

Mushroom Doria, and the “story” of the dish

My sauces are kabocha and broccoli.

Brown rice, stir-fried with onion, shrimps (big ones) and a tbs of ami-ebi. The ami-ebi are tiny salted shrimps. They melt and serve as a flavoring.

I melted a chunk of butter in the rice.

No pre-cooking for broccoli, just juicing and adding to the rice. Bottom layer.

The kabocha is boiled (5 minutes in microwave) and mashed with a fork, into sauce texture. Parsley. That makes a second layer.

Top is bread crumbs mixed with dried herbs, a little butter, then almond slices.

Out of the oven…

3 layers of bliss.

The whole casserole (made with 2 servings of rice)

Cal718.5 F26.1g C109.2g P29.0g