Christmas Flutes with Shrimp & Béchamel

Execution Method

Get the shrimp already cleaned from a Blue Island Fish Market and finely chop them.

In a pan, heat the olive oil and sauté the onion for 2–3 minutes, until soft. Add the garlic and stir for a few seconds, then add the shrimp. As soon as they change colour on one side, turn them over. Let them lightly brown on the other side as well, then season with salt and pepper. Deglaze with the wine and cook for 2–3 minutes until the alcohol evaporates. Add the parsley, stir, and remove from the heat. Let the mixture cool slightly.

To make the béchamel:

In a small saucepan, melt the butter and add the flour. Stir for 1–2 minutes to lightly toast the flour, then gradually add the milk, whisking continuously until the sauce thickens. Add the salt, nutmeg, and the egg, whisking quickly to combine. Finally, stir in the cheese and remove from heat.

Combine the shrimp mixture with the béchamel and the pine nuts. Let it cool slightly.

To Flutes:

Cut the phyllo sheets in half. Take one piece, lightly brush it with melted butter, then place a second piece on top and brush again. Add 2 tablespoons of filling near one edge and roll into a cigar shape: fold once, tuck in the sides, and continue rolling.

Place the cigars seam-side down on a buttered baking tray or one lined with parchment paper. Brush the tops with melted butter.

Bake in a preheated oven at 180°C for 35–40 minutes or until golden brown.