Garlic-Herb Shrimp Crepes Recipe

ingredients

Entree Crepes
4 eggs
1 cup flour
1/2 cup milk
1/2 teaspoon salt
1/2 cup chicken stock
1 tablespoon melted butter

Filling:
2 tablespoons butter
1 tablespoon olive oil
1 1/2 pound raw medium shrimp, peeled, deveined and cut into small chunks
4 tablespoons minced garlic
2 tablespoons minced shallots
4 sun-dried tomatoes, chopped
1 tablespoon mixed herbs (basil, thyme, marjoram, parsley, oregano)
salt and freshly-ground pepper to taste
3/4 cup white wine
hot cooked rice

directions

Crepes: Mix all ingredients together, adding dry to wet, until smooth. Cool until ready to use

Filling: In a heavy skillet over medium-high heat, warm the butter and oil. Saute the shrimp, and as the chunks begin to turn coral, add the garlic, shallots, tomatoes, herb mixture, salt and pepper. Toss together and saute for another 1-2 minutes.

Remove the shrimp to a warm dish. Add the white wine, and scrape any bits from the bottom of the pan. Boil for a few minutes to reduce the sauce a bit. Add the shrimp back in and cook just to reheat. Roll a tablespoon or two of the shrimp into the crepes, and place on a bed of the rice. Top with a little of the sauce.

nutrition data

547 calories, 21 grams fat, 32 grams carbohydrates, 46 grams protein per serving.

reviews & comments

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