Ingredients
16 big red shrimps
400g kadaif (bird’s nest) pastry
400g of butter
1 glass of white wine
1 crushed garlic clove
Fresh oregano
Method
Peel the shrimps and put the heads aside. The latter will be used later on.
Separate the 400g of kadaif pastry into 16 ropes of 25g each. Do this gently in order to avoid breakages.
Gently roll the shrimps within the kadaif pastry. Place them on a baking tray and bake at 180° C for five minutes.
In the meantime, heat a frying pan and drizzle some oil. Add the garlic and the heads of the shrimps.
After 30 seconds, add the glass of wine. After another 30 seconds, add the oregano and butter. Turn off the heat and stir until you have a creamy content.
Take the shrimps out of the oven and slowly pour the cream over them.
Serve immediately.
Saul Halevi is an Executive Chef, Hotel Phoenicia, Floriana.