Vickys Seafood Cannelloni with a Brandy Cream Sauce, Gluten, Dairy, Egg & Soy-Free

Ingredients

• 180 ml marinara sauce
• 180 ml coconut cream / heavy cream
• 1 tbsp brandy
• 3/4 tsp salt
• 1/2 tsp softened butter
• 450 grams small shrimp
• peeled & deveined
• 450 grams crab meat
• 120 ml brandy cream sauce from above recipe
• 60 ml coconut / heavy cream
• 1 tbsp brandy
• 3/4 tsp salt
• 1/4 tsp black pepper
• 14 gluten & egg-free lasagna sheets
• pre-soaked
• 2 sprigs fresh flat leaf parsley
• chopped
• for garnish

Instructions

1. Preheat the oven to gas 5 / 190C / 375F
2. Make the sauce by mixing all the ingredients together
3. Dice a third of the shrimp and mix with a third of the crab meat and 1/4 tsp of the salt.
4. Set aside
5. Keep back a handful of shrimp for topping and puree the rest of the untouched shrimp and crab meat with 60mls cream, 120mls (1/2 cup) of the brandy cream sauce, 1 tbsp brandy and the salt & pepper
6. Scrape into a bowl and fold in the diced shrimp and the crab meat
7. Spread 120mls (1/2 cup) of brandy cream sauce in the bottom of a rectangular casserole dish
8. Spoon a good amount of the seafood filling across the width of each lasagna sheet and loosly roll up.
9. Place in the dish seam down in one snug layer
10. Sprinkle the reserved shrimp over the rolls and pour the remaining sauce over the top
11. Cover with foil and bake for 25 - 30 minutes, then remove the foil and put the dish under the grill / broiler for a few minutes until some brown spots appear
12. Let stand 10 minutes then serve garnished with the chopped parsley