Shrimp Cakes

Name: Shrimp Cakes
Yield: 20
Ingredients: Dough; 1 cup of water; 100 g of butter; 1 pinch of salt; 1 and 1/4 cups of wheat flour; 4 eggs; Filling; 500 g of small shrimp; 1 tablespoon of butter; 1 chopped onion; 1 tablespoon of paprika; 1 tablespoon of wheat flour; 1 cup of low-fat milk; 1/2 can of light cream; 3 tablespoons of parsley; Salt and black pepper to taste

1
Dough
2
1 cup of water
3
100 g of butter
4
1 pinch of salt
5
1 and 1/4 cups of wheat flour
6
4 eggs
7
Filling
8
500 g of small shrimp
9
1 tablespoon of butter
10
1 chopped onion
11
1 tablespoon of paprika
12
1 tablespoon of wheat flour
13
1 cup of low-fat milk
14
1/2 can of light cream
15
3 tablespoons of parsley
16
Salt and black pepper to taste

Ingredients

1
Dough
2
1 cup of water
3
100 g of butter
4
1 pinch of salt
5
1 and 1/4 cups of wheat flour
6
4 eggs
7
Filling
8
500 g of small shrimp
9
1 tablespoon of butter
10
1 chopped onion
11
1 tablespoon of paprika
12
1 tablespoon of wheat flour
13
1 cup of low-fat milk
14
1/2 can of light cream
15
3 tablespoons of parsley
16
Salt and black pepper to taste

Directions

1
Dough: bring the water, butter, and salt to a boil
2
When boiling, add the wheat flour gradually
3
Mix until the dough forms a ball
4
Remove from heat and reserve
5
Add the eggs one at a time, mixing slowly
6
Place the dough in a piping bag and use the tip to shape the shrimp cakes in a greased baking dish
7
Bake in a medium oven for approximately 30 minutes
8
Filling: melt the butter in a pan
9
Caramelize the onion, add the paprika and shrimp, and cook for 2 minutes
10
Add the wheat flour dissolved in milk, cooking until thickened
11
Season with salt and black pepper
12
Add the light cream and parsley
13
Let cool
14
Fill the chilled shrimp cakes with the shrimp filling and decorate with rosemary.