Surgeon's Roll of Shrimp (Shrimp Rolo)

Name: Surgeon's Roll of Shrimp
Yield: 8
Ingredients: For the filling; 1/4 cup of olive oil (60 ml); 1 medium onion, chopped; 500g of shrimp; 3 tablespoons of wheat flour; 1/2 cup of milk (120 ml); 1 tablespoon of coriander or parsley, chopped; 1/2 teaspoon of salt or to taste; For the dough; 1 cup of wheat flour (120g); 2 cups of milk (480 ml); 6 eggs at room temperature (whites and yolks separated); 1 tablespoon of baking powder; 1/2 teaspoon of salt or to taste; For the sauce; 2 tablespoons of olive oil; 4 garlic cloves, minced; 500g of peeled tomatoes, chopped; 1/2 teaspoon of salt or to taste

1
For the filling
2
1/4 cup of olive oil (60 ml)
3
1 medium onion, chopped
4
500g of shrimp
5
3 tablespoons of wheat flour
6
1/2 cup of milk (120 ml)
7
1 tablespoon of coriander or parsley, chopped
8
1/2 teaspoon of salt or to taste
9
For the dough
10
1 cup of wheat flour (120g)
11
2 cups of milk (480 ml)
12
6 eggs at room temperature (whites and yolks separated)
13
1 tablespoon of baking powder
14
1/2 teaspoon of salt or to taste
15
For the sauce
16
2 tablespoons of olive oil
17
4 garlic cloves, minced
18
500g of peeled tomatoes, chopped
19
1/2 teaspoon of salt or to taste

Ingredients

1
For the filling
2
1/4 cup of olive oil (60 ml)
3
1 medium onion, chopped
4
500g of shrimp
5
3 tablespoons of wheat flour
6
1/2 cup of milk (120 ml)
7
1 tablespoon of coriander or parsley, chopped
8
1/2 teaspoon of salt or to taste
9
For the dough
10
1 cup of wheat flour (120g)
11
2 cups of milk (480 ml)
12
6 eggs at room temperature (whites and yolks separated)
13
1 tablespoon of baking powder
14
1/2 teaspoon of salt or to taste
15
For the sauce
16
2 tablespoons of olive oil
17
4 garlic cloves, minced
18
500g of peeled tomatoes, chopped
19
1/2 teaspoon of salt or to taste

Directions

1
Prepare the filling: in a pan with olive oil, sauté the onion for 1 minute
2
Add the shrimp and cook for another 3 minutes
3
Add the flour mixed with milk and cook until thickened
4
Season with coriander and salt, and reserve
5
Prepare the dough: bring to a boil a pan with flour and milk, stirring until thickened well
6
Remove from heat and let cool
7
Beat the whites until stiff peaks form, and reserve
8
Add the yolks one by one to the mixture of flour, stirring with a wooden spoon after each addition
9
Add the baking powder, salt, and finally the beaten whites, and mix gently
10
Line a 40x26.5cm baking dish with buttered parchment paper
11
Pour the dough into the dish and bake in a moderate oven (180°C) for 30 minutes or until firm
12
Prepare the sauce: in a pan with olive oil, fry the garlic until golden brown
13
Add the tomatoes and simmer
14
Cover and cook over low heat for 15 minutes
15
Season with salt and reserve
16
Remove the dough from the oven and turn it out onto a cloth
17
Let cool
18
Remove the parchment paper and spread the filling over the dough
19
Roll carefully using the cloth, starting from the longer side
20
Place in a serving dish and bake covered with aluminum foil just to warm through
21
Serve with tomato sauce
22
366 calories per portion