Crispy Garlic Shrimp Cigars

Ingredients (for about 12 cigars):
12 sheets of brick pastry
300 g peeled shrimp (raw or cooked)
2 very finely chopped garlic cloves
2 spoons. with fresh chopped parsley soup
1 spoon. with chopped chive soup (optional)
1 spoon. with sweet paprika or sweet chili coffee
1 spoon. with lemon juice soup
2 spoons. with olive oil soup
Salt and pepper to taste
Melted butter or oil for bathing
Sesame seeds (optional for decoration)

Preparation:
1. Preparing the prank:
Roughly chop the shrimp into small pieces.
Heat the olive oil in a frying pan. Saute the garlic a few seconds until it is fragrant (without burning it).
Add the chopped shrimp, paprika, salt, pepper and saute for 2-3 minutes (the shrimp must be just cooked).
Out of the fire, add parsley, chives and lemon juice. Mix well and let sit.
2. Training cigars:
Take a sheet of brick, possibly cut it in half if it’s really big.
Drop a spoonful of shrimp stuff at one end.
Slash the sides inwards and roll tightly to form a nice cigar.
Seal with some melted butter or water.
3. Cooking:
Smell cigars with melted butter or oil.

(Optional) Sprinkle sesame seeds for an even prettier side.
Arrange them on a plate covered with baking paper.
Bake: 200°C (rotating heat) for 12 to 15 minutes, until nicely golden brown and crispy.
Or frying: quickly fry them in hot oil until golden brown.
Foodie Tips:
Serve these cigars hot with a little yogurt, lemon and chive sauce, or a hot sauce for those who like it!

You can add some grated cheese (like mozzarella) to the stuffing for more fondant