Cannelloni stuffed with shrimp and vegetables
Traditional cannelloni are delicious, but we can also prepare them with other fillings, they are lighter for hot days. In this case we propose shrimp, zucchini and leek. Also try with white fish or salmon or vegetables, mushrooms, eggplant and tomato, artichokes. Enjoy varying your traditional cuisine.
Preparation time 20 min.
Ingredients for 4 people):
12 sheets of cannelloni (uncooked)
200 g red shrimp
2 leeks
1 zucchini
4 teaspoons tomato concentrate
A few sprigs of dill
A handful of assorted sprouts
200 ml whipping cream
½ glass of white wine
1 teaspoon wheat flour
30 ml extra virgin olive oil
30g butter
Salt
Pepper
Steps:
1 Prepare the vegetables: clean the leek and chop it. Cut the zucchini into very small cubes. Peel the shrimp (reserve the heads) and cut them into slices.
2 In the frying pan, add the butter and fry half the leek over very low heat. Add the shrimp heads, sprinkle with flour, sprinkle with wine and 4 tablespoons of water and cook for 3-4 minutes, pressing to extract the juice from the heads. Pass through a Chinese strainer, pressing well, add the cream, a pinch of salt and pepper, heat and keep warm.
3 Heat the oil and fry the remaining leek for 2 minutes. Add the zucchini and cook 2 more minutes. Add the shrimp meat and cook for 1 more minute. Season with salt and pepper and a little dill.
4 Immerse the cannelloni in hot water following the manufacturer's instructions, drain them, distribute them on a clean cloth and place a tablespoon of the shrimp mixture at the base of each one. Roll up.
5 When serving, form a tear of concentrated tomato on each plate, place 2 or 3 cannelloni on top and cover with a little of the leek and shrimp sauce. Garnish with a touch of chopped dried pepper and dill sprouts or leaves.
Advice:
You can use the cannelloni that you like the most, those that have been cooked forever or those that are simply rehydrated. And you can also use lasagna pasta and make a giant cannelloni.
