Shrimp croutons

Preparation:

Preparation: Mix the cheese with all the chopped aromatic herbs, leaving aside a little parsley, and with a grind of pepper and a pinch of salt. Heat 30 g of butter with the garlic in a pan, season the prawns, sprinkle with wine, salt and pepper, flavor with paprika and parsley and, once the wine has evaporated, remove them from the heat. (NB If you use frozen ones, just blanch them in a little boiling water and then sauté them in a pan, with the heat already turned off, after having proceeded as above. - I discovered that by doing this the prawns are not reduced to a minimum, they keep their flavor and remain fleshy -). Toast the pancarré without the crust (if you use stale bread you can leave it), spread 4 slices with the cheese mixture, cover with the other 4, veil the edges with the remaining cream (you can also not do it as the cheese overflows at the first bite and you get the same effect). Arrange the prawns on the croutons and serve.