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.
- 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