Ingredients

Servings 4

• bread dough
• ½ lb medium shrimp, frozen
• 6 plum tomatoes
• 2 shallots
• ½ cup white wine
• 1 pinch chili pepper
• 2 cloves of garlic
• oil
• all-purpose flour
• salt

Preparation

20 minutes preparation + 20 minutes cooking

Defrost the shrimp. Dry well and dust with flour. In a frying pan, heat 3 tbsp oil with 1 clove garlic. Sauté the shrimp in the oil. Add the white wine and let evaporate. In the meanwhile, peel and chop the shallots, along with the other garlic clove. Place in another pan with 3 tbsp oil and cook over low heat for 10 minutes. Peel tomatoes, remove the seeds and chop. Then add the tomatoes to the pan. Add the shrimp to the tomato sauce and cook for another couple of minutes over medium heat until the sauce becomes a bit dry. Cut out 8 disks about 7 inches wide from the dough. Place a tbsp of the mixture at the center of the dough roughs. Fold in half and seal well along the edges. Let rest for half an hour. Then place the pockets on a baking sheet and bake in 400 °F oven for about 20 minutes.