Beer makes batters better, meat more tender, and sauces more flavorful.
Garlic-Herb Shrimp Crepes
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- #29959
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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.
added by
nikibone
nutrition data
547 calories, 21 grams fat, 32 grams carbohydrates, 46 grams protein per serving.
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