2 tablespoons olive oil
1 clove garlic
1 green pepper
400 g (14 oz) peeled and cooked shrimps
1 tablespoon rum
1/8 liter (1/4 pint/ ½ cup) cream
2 tablespoons grated cheese
Heat oil, fry finely chopped onion and garlic clove until light brown.
Remove core and seeds of pepper and dice; add peeled and diced tomatoes and stir-fry altogether until tomatoes fall apart. Season with salt and pepper and add shrimps.
Allow 10-15 minutes over low heat, do not boil. Add rum.
Spread shrimp mixture on crepes, roll up and place in ovenproof dish, pour cream on top and add cheese.
Brown in pre-heated oven at 220 C (425 F) for some minutes.
Garnish with parsley and serve immediately.