Courgette and prawn cannelloni

  • Courgette and prawn cannelloni

Ingredients

  • 1 kg of Dublin Bay prawns
  • 1 kg of courgettes
  • 35 cannelloni

For the béchamel sauce

  • according to your own recipe

If you're keen to innovate, how about trying your hand at this original variety of typical Christmas cannelloni.

Step-by-step method:

Boil the courgettes, without peeling, in a little salted water, drain well and reserve some of the water.

Peel the Dublin Bay prawns and fry in a little oil.

When golden add the drained courgettes and continue to fry for a few minutes. Separate some of the prawns, cut into small pieces, and put the remainder through a food processor to give a creamy texture.

Use to stuff the pasta tubes.

For the béchamel sause:

To give the béchamel sauce extra flavour, boil the skins from the prawns in the water used for the courgettes and use this water for the sauce.

Ingredients

  • 1 kg of Dublin Bay prawns
  • 1 kg of courgettes
  • 35 cannelloni

For the béchamel sauce

  • according to your own recipe

Share this content