Directions

1. Heat the shrimps, waste the water and bring to boil again. Boil for 5 minutes and then cool. Strain the shrimp juice with a strainer and preserve it.
2. Clean the shrimps, remove heads and shell and keep aside.
3. Cut the spring onions thinly.
4. Melt three spoons of butter on a frying pan and saute the spring onions and the shrimps. Finish with whiskey or ouzo.
5. Dissolve 4 spoons of corn flour on 1/2 cup of milk.
6. Heat 1 cup of milk.
7. Use a medium saucepan where you will prepare the filling. Melt 1,5 spoon of butter.
8. Empty the milk and start stirring until the sauce starts to thicken. Add some pimento and ground pepper in the sauce.
9. Remove from heat and let the sauce cool for a while.
10. Keep three spoons of the sauce for later use; to pour over the cannelloni.
11. Mix the sauce with the shrimps and spring onions and empty the grated sweet cheese.
12. Bring the shrimp juice to a boil and simmer 14 cannelloni for no more than 4 minutes, enough time to soften a bit.
13. Cool the cannelloni and then fill them up with the sauce.
14. Oil a heat proof baking pan and place the cannelloni side by side. The size of the pan should be medium so that no space is left between the cannelloni.
15. Empty the remaining shrimp juice until  the cannelloni are semi-covered .
16. Dissolve the spoons of sauce you preserved with some water. Mix with the remaining cheese and pour on top of cannelloni.
17. Bake in preheated oven (180 C temperature) until the cannelloni become golden-brown on top and are baked.
18. Serve immediately.