Medium

Carrot

Olive oil

tablespoons

Pepper

Salt

Soft butter

Zucchini

Cébette

Brick sheets

unit

Shrimp

Shrimp Crisps

<h5>15 min</h5><p>Prepare 150 g of zucchini, and dice them very small.</p><p>Prepare 150 g of carrot, and dice them very small.</p><p>Prepare 50 g of spring onion, and thinly slice them.</p>

<h5>1 min</h5><p>Cook the onion in 1 tablespoon of olive oil for a minute, season with salt and pepper.</p><p>Reserve.</p>

<h5>3 min</h5><p>In the same pan, pour 2 tablespoons of olive oil and when hot, pour in the carrots.</p><p>Cook for 2 or 3 minutes.</p>

<h5>2 min</h5><p>Add the zucchini and cook for another 1-2 minutes.</p><p>Salt and pepper at the end.</p><p>Reserve.</p>

<h5>1 min</h5><p>Shelled 300 g of shrimp, cut them into pieces.</p>

<h5>3 min</h5><p>Brown the shrimp pieces in 30 g of butter.</p>

<h5>1 min</h5><p>Once they are golden brown, add the zucchini-shrimp mixture and toss.</p><p>Check the seasoning.</p>

<h5>5 min</h5><p>Place a sheet of brick pastry on the work surface, put some of the mixture on top and roll or fold into a cylinder or small package.</p>

<h5>3 min</h5><p>Fry the crisps in a pan in a little oil on each side.</p><p><br></p><p>Serve 2 crisps per person as a main course, or 1 as an appetizer.</p>

Medium

34 min

Accompaniment

Starter

Appetizer

Fish

Servings

4

Nutrition

/ per serving

Directions

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