SHRIMP DORIA-えびドリア
Doria is a sort of like a gratin but instead of using pasta noodles you use good ol’ rice. This is a great recipe if you have some leftover rice and you just don’t know what to do with it. Usually this dish is served piping hot from the oven but unless you are very wealthy or lucky…you almost never will find an oven in a Japanese home. Instead you will find a toaster oven. When you only have a toaster oven, you are pretty much limited to making small dishes and a portion at a time, and who has time for that? So this recipe gives you a great way to use a frying pan so you can make at least 2-3 portions at a time and it tastes just as good.
Serves 3
450g warm rice
10-12 medium size tiger prawns
6 mushrooms
1/3 medium onion
1 clove garlic, minced
2-2 ½ cups milk
6 tbsp. grated cheese (white cheese works best)
80g mozzarella cheese
1 ½tsp. olive oil
1 ½tsp. butter
3 tbsp. sake (you can buy fairly cheap sake at a supermarket for cooking)
2/3 tbsp. salt
To taste parsley
1. Peel the shrimp and cut off the tails. If you see any black stuff , skim off.
2. Slice the mushrooms and onions into fairly thin pieces. Heat olive oil and butter on medium heat. When the butter melts, add the garlic. Add the onions and cook till just about brown, then add the mushroom and shrimp, stir. Add the sake and stir till the shrimp turns white in color.
3. Add the rice and stir by using a wooden spoon to separate the rice and to mix all the ingredients together. Once it is all mixed together, add the milk. Start by using 2 cups of milk and if it is too thick add the ½ cup.
4. Next add the white cheese and slowly mix until the sauce becomes a little thick, about 1 minute. Add salt and let cook. Once it starts slowly boil, add the mozzarella cheese on top and cover for 1-2 minutes. When the cheese has melted on top, open the lid and cook for another 5 minutes and turn the heat off. Sprinkle parsley and serve.
