Crepes With Artichokes And Shrimps

Ingredients

  • 0.26 pounds of raw and peeled shrimp
  • 3 tbsp lemon juice
  • 0.33 pounds of artichoke hearts cooked or in cans
  • 2 cups of light bechamel (see light sauces)
  • 1 cup grated Mozarella cheese
  • 10 whole tortillas

Servings: 5 servings of 2 tortillas each serving

Preparation

Wash the shrimp and cook them in salted water for 3-4 minutes. Cool to room temperature and then sprinkle with lemon juice. Roll 4 shrimps in each tortilla with artichoke slices and béchamel sauce. Place in a refractory pan and place part of the sauce and grated mozzarella cheese. Bake in a preheated oven at a temperature of 275 ° F for 10 minutes and let them grill.

Nutritional Summary

  • Cal
    207,37
  • Grease
    7,7
  • Carbh
    25,17
  • Prot
    11,01