Baked Shrimp Praline on Vanilla Onions

Defrost the pastry sheets.

Preheat oven to 120 °C (convection oven 90 °C ).

Remove the shell from the shrimp, cut in half lengthwise and remove the intestines, then cut into small cubes and season with salt and pepper.

Peel onions, cut into tender strips, sauté in butter in a saucepan until translucent and season lightly with salt.

Add the pulp of the vanilla pod, extinguish with white wine and clear soup, mix well and simmer very gently.

In a saucepan, heat olive oil (about 7 centimeters high).

Roll up pastry sheets, cut into tender strips and fluff them up loosely.

Form two balls from the scampi cubes with your hands and press them well together.

Roll the balls in the dough strips until enough strips stick to them.

Fry balls one at a time in hot oil until crispy and golden brown.

Cook in the heated oven on parchment paper for another three minutes or until hot.

Fry remaining dough strips.

Put vanilla onions on plates and place shrimp pralines on top.

Sprinkle remaining batter strips on top.

Garnish with individual ruccola leaves as desired.

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