Ingredients

• Approx. 600 grams shrimps (equals approx. 250 grams cleaned)
• 14 cannelloni
• 4-5 spoons of butter or olive oil
• 3 spring onions
• 150 grams of grated sweet cheese
• 150 grams of kefalotyri cheese
• 4 spoons of corn flour
• 1,5 cup milk
• 2 spoons of whiskey or ouzo
• Olive oil
• Pinch of pimento
• Ground pepper
• Some salt

Instructions

• 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.
• Clean the shrimps, remove heads and shell and keep aside.
• Cut the spring onions thinly.
• Melt three spoons of butter on a frying pan and saute the spring onions and the shrimps. Finish with whiskey or ouzo.
• Dissolve 4 spoons of corn flour on 1/2 cup of milk.
• Heat 1 cup of milk.
• Use a medium saucepan where you will prepare the filling. Melt 1,5 spoon of butter.
• Empty the milk and start stirring until the sauce starts to thicken. Add some pimento and ground pepper in the sauce.
• Remove from heat and let the sauce cool for a while.
• Keep three spoons of the sauce for later use; to pour over the cannelloni.
• Mix the sauce with the shrimps and spring onions and empty the grated sweet cheese.
• Bring the shrimp juice to a boil and simmer 14 cannelloni for no more than 4 minutes, enough time to soften a bit.
• Cool the cannelloni and then fill them up with the sauce.
• 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.
• Empty the remaining shrimp juice until  the cannelloni are semi-covered .
• Dissolve the spoons of sauce you preserved with some water. Mix with the remaining cheese and pour on top of cannelloni.
• Bake in preheated oven (180 C temperature) until the cannelloni become golden-brown on top and are baked.
• Serve immediately.