• - Preheat oven to 180 degrees C.
• - Beat parsley with milk in an electric blender, until thick green sauce.
• - Whisk butter, eggs, salt and vanilla with an electric beater.
• - Mix flour with baking powder then add to the batter, knead well.
• - Add the parsley sauce while beating.
• - Grease and flour an oven cake pan, shaking off the excess flour, pour the mixture.
• - Bake for about 20- 25 minutes or until doneness.
• - Leave the bread to cool a bit, and then cut into rounds with cookie cutter
• - Divide each round vertically to 2 circles.

  The shrimps

• - Mix spices in a bowl, season shrimp.
• - Steam the seasoned shrimp in a steamer for about 5 – 7 minutes.
• - Cool shrimp, peel and cut into halves, then spread some sauce on the bread.
• - Arrange shrimp halves; top with the other bread half.
• - Serve with sauce.

  The sauce

• - Heat oil in a sauté pan over medium heat, add onion and garlic.
• - Stir for few minutes; add tomato and herbs, season with salt and pepper.
• - Simmer until thick, remove from heat.
• - Combine mixture with cream.
• - Serve shrimp stuffed parsley bread with sauce.