Shrimp Pouches

This is an easy but impressive dish made using the basic crepe recipe that I posted some time ago. All you will need now is to make the filling. The recipe will fill about 12-18 crepes. You can use them as an appetizer or even as a main dish, served with a salad.

For the filling:
1 / 2 kg of shrimp (peeled)
250 grams of mascarpone
200 ml of cream
50 g of butter
1 tbs of extra virgin olive oil
1 clove of garlic
1 glass of brandy
About 1 tbs of tomato puree
pinch of salt
1 bunch of fresh parsley
sweet paprika to taste


Method.
heat the olive oil with  the butter and crushed garlic clove.
Remove the garlic and add the shrimp
Cook for a few minuites , raise the heat,then sprinkle with the brandy and add the tomato paste.
Lower the heat, mix well and add the paprika.
Add the cream and stir, them add the mascarpone.
Add a pinch of salt and the chopped parsley.


Now fill the crepes:
Put a tablespoon of the mixture into a crepe
Gather the sides up and tie with string.(or you could even use a chive!)
Do this until all the filling is used.
Put in a baking dish and cook at about 180C for about 5-7 mins then serve immediately.