Asparagus With Shrimp Crepes

Ingredients

  • 4.2 ounces of raw and peeled shrimp
  • 3 tbsp lemon juice
  • 24 fresh asparagus, cooked or in cans, chopped
  • 2 cups light béchamel
  • 1 cup shredded grated Mozarella cheese
  • 10 whole tortillas

Servings: 5 servings of 2 tortillas per serving

Preparation

Prepare 24 thin tortillas (crepes-like) with egg white. Wash the shrimp and cook them in salted water for 3-4 minutes. Cool to room temperature and then sprinkle with lemon juice. Roll 2 asparagus and shrimp in each tortilla. Place in a refractory surface and bathe with light béchamel sauce. Sprinkle with mozarella cheese. Bake in a preheated oven at a temperature of 275 ° F. For 10 minutes and let them grill.

Nutritional Summary

  • Cal
    248,12
  • Grease
    9,31
  • Carbh
    29,33
  • Prot
    13,72