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Shrimp Pancakes

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Substances 250 gr of peeled shrimp 150 grams of flour 1 egg 1 egg white 1 tablespoon of additional virgin olive oil 400 gr of sunflower oil 2 leeks 1 lemon 2 cloves 1 bay leaf Preparation Put together a batter with the flour, egg yolk, olive oil and some spoonfuls of heat salted water. Stir till you get a homogeneous combination. Boil the shrimps in salted water with two leek tails (the inexperienced elements), the cloves, the bay leaf and a lemon peel. As quickly as they're cooked, drain them rigorously and free them of the aromas. Minimize them into two or three items and gather them in a bowl with the chopped leek (utilizing the white half). Take again the batter and stir within the whipped egg whites, then combine within the shrimp. Warmth the oil in a frying pan and as quickly because it boils, add the combination by spoonfuls. Wait till every pancake is golden; choose it up with a scoop with holes, dry it on absorbent paper and place it on a serving dish. Lastly garnish every
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Savory Pie with Shrimp

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Elements 300 gr of shrimp 400 gr of bread dough 250 gr of ripe and agency tomatoes 2 massive leeks 100 gr of grated Emmental cheese 2 tablespoons of grated Grana cheese 5 tablespoons of additional virgin olive oil Salt and Pepper To Style. Preparation Blanch the tomatoes in boiling water, drain and take away the peel, seeds, extra water and reduce into cubes. Take away the roots, outer leaves and the toughest inexperienced a part of the leeks. Wash them and reduce them into rings. Shell and take away the shrimps, wash them and reduce them in half lengthwise. In a pan, warmth 2 tablespoons of oil, add the leeks and cook dinner them, over medium warmth and coated pan, for about 15 minutes, stirring often; season with salt and pepper. Add 2 tablespoons of oil to the bread dough and knead till it's effectively integrated. In the meantime, brush a pan with oil, roll out the dough with a rolling pin and line the pan. Sprinkle the Emmenthal on the pasta, unfold the leeks in a single layer
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