For the dough
One liter of milk
300 grams of semolina
Two tablespoons of butter
Two eggs
100 grams of Parmesan cheese
For the filling
1/4 cup of butter
One tablespoon of olive oil
Middling chopped onion
Cubed carrots
Chopped fresh coriander
Middling cubed tomatoes
500 grams of shrimp cut into pieces
Salt and black pepper to taste
Two tablespoons of lemon juice
Two tablespoons of wheat flour
Two tablespoons of milk
For the sauce
1/2 cup of butter
1/4 cup of fresh parsley
Salt to taste
For the dough
One liter of milk
300 grams of semolina
Two tablespoons of butter
Two eggs
100 grams of Parmesan cheese
For the filling
1/4 cup of butter
One tablespoon of olive oil
Middling chopped onion
Cubed carrots
Chopped fresh coriander
Middling cubed tomatoes
500 grams of shrimp cut into pieces
Salt and black pepper to taste
Two tablespoons of lemon juice
Two tablespoons of wheat flour
Two tablespoons of milk
For the sauce
1/2 cup of butter
1/4 cup of fresh parsley
Salt to taste
Fry the milk in a pan
Possibly some semolina and cook for three minutes, stirring constantly, until it forms a smooth cream
Add the butter, eggs, and Parmesan cheese and cook for another ten minutes or until it starts to come off the sides of the pan
Spread into a greased baking dish. Reserve
Prepare the filling
Melt the butter with olive oil in a pan over low heat
Add the onion and carrot and simmer, covered, for ten minutes or until the carrot is tender
Add the coriander and tomato
In a bowl, season the shrimp with salt, black pepper, and lemon juice
Add 300 grams of shrimp to the filling and stir in some butter, then add to the pan and simmer for four minutes or until it's pinkish
Mix in some flour and milk and add to the filling in the pan and simmer until it thickens
Check the seasoning and let cool
Make small balls of the dough
In the center, place a half tablespoon of the filling and close, forming a ball
Repeat with the rest of the dough
Reserve on a baking sheet
Prepare the sauce
Melt the butter in a pan, add some parsley, and simmer until it starts to boil
Season with salt and pour over the nhoques
Top with the remaining shrimp
Bake in a hot oven (200°C) for 20 minutes or until lightly browned.
