Shrimp Julienne in Milk Sauce
Shrimp, champignons, and cheese provide complete protein. Almond flour thickens the milk sauce instead of wheat flour, while a short bake keeps the dish juicy.
Melt the butter (7 g), add the almond flour (15 g), and fry for 5 minutes, stirring. Gradually pour in the hot milk (250 g), bring the sauce to a boil, and cook for 10 minutes, then add table salt (3 g) and black pepper (1 g).
Slice the champignons (200 g), boil them for 10 minutes, and dry them. Cut the shrimp (250 g), mix them with the mushrooms, and heat them in olive oil (30 g) for 5 minutes.
Divide the shrimp and mushrooms between individual dishes, pour over the milk sauce, and top with grated hard cheese (30 g).
Bake at 200 °C for 6 minutes.
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