For the dough
4 medium carrots (420 g)
2 eggs
2 tablespoons of melted butter
3/4 cup of all-purpose flour (90 g)
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
For the filling
1 1/2 cups of cooked and chopped shrimp (360 g)
3 tablespoons of finely chopped onion
2 cloves of minced garlic
2 tablespoons of chopped fresh parsley
2 medium tomatoes (240 g), peeled and seeded, finely chopped
1/2 teaspoon of grated lemon zest
3 tablespoons of olive oil
2 tablespoons of all-purpose flour
1/4 cup of chicken or vegetable broth dissolved in 1/2 cup of boiling water (120 ml)
For the dough
4 medium carrots (420 g)
2 eggs
2 tablespoons of melted butter
3/4 cup of all-purpose flour (90 g)
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
For the filling
1 1/2 cups of cooked and chopped shrimp (360 g)
3 tablespoons of finely chopped onion
2 cloves of minced garlic
2 tablespoons of chopped fresh parsley
2 medium tomatoes (240 g), peeled and seeded, finely chopped
1/2 teaspoon of grated lemon zest
3 tablespoons of olive oil
2 tablespoons of all-purpose flour
1/4 cup of chicken or vegetable broth dissolved in 1/2 cup of boiling water (120 ml)
Prepare the dough: pass the carrots through a juicer to extract 1 cup of juice (240 ml)
In a medium bowl, combine the carrot juice and remaining ingredients and mix well with a wooden spoon
In a non-stick skillet, spread 2 tablespoons of the dough and cook over medium heat until the bottom is golden brown
Flip the pancake and cook the other side for about 1 minute on each side
Transfer to a serving dish
Repeat the procedure with the remaining dough. Reserve
Prepare the filling: in a large skillet, combine all ingredients except flour and broth
Cook over high heat, stirring occasionally with a wooden spoon, until the shrimp is tender (about 3 minutes)
Dissolve the flour in the broth and add to the skillet
Cook, stirring occasionally, until the filling is thickened (about 4 minutes)
Remove from heat
Distribute the filling evenly among the reserved pancake disks and roll up
Arrange on plates and serve immediately
143 calories per serving
