16 Big Shrimps
8 Brick sheets
500g Sun-dried tomatoes
2 large Red pepper
3 Garlic cloves
50g Tomato paste
Method of preparation
Roll the shrimps into the brick sheets and slightly roll the edges of the pastry to close it tight.
Deep Fry them.
Sauté the chopped garlic and the chopped onions in olive oil.
Add the red pepper.
Add the Sun-dried tomatoes and the tomato paste with salt, pepper and oregano.
Cook for 20 minutes on a low temperature to thicken the sauce.
Nap the sauce over a plate and place the fried shrimps on top of it.