Shrimp And Asparagus Crepes Recipes

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SHRIMP CREPES



Shrimp Crepes image

Several years ago, I came up this recipe when I was experimenting with my new crepe maker. It was a hit with the whole family and now appears on many special-occasion menus. -Donna Bartlett, Reno, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 45m

Yield 8 servings (16 crepes).

Number Of Ingredients 17

1-1/2 cups milk
4 large eggs
3 tablespoons butter, melted
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
FILLING:
3 tablespoons butter
4-1/2 cups chopped fresh broccoli
6 green onions, chopped
2 teaspoons minced garlic, divided
1/4 teaspoon Worcestershire sauce, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp, peeled and deveined
1/4 cup white wine or chicken broth
1 envelope bearnaise sauce

Steps:

  • In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , For filling, in a large skillet, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet., Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.

Nutrition Facts : Calories 238 calories, Fat 9g fat (5g saturated fat), Cholesterol 208mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

ASPARAGUS ROLLED IN HERB CRêPES



Asparagus Rolled in Herb Crêpes image

A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.

Provided by Martha Rose Shulman

Categories     dinner, quick, weekday, main course

Time 30m

Yield Serves six

Number Of Ingredients 8

12 herb crêpes
2 pounds asparagus
Salt
freshly ground pepper
1/2 cup (2 ounces) grated gruyère cheese
2 tablespoons chopped chives
2 tablespoons extra virgin olive oil
3 tablespoons freshly grated Parmesan

Steps:

  • Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
  • Sprinkle the Parmesan over the crêpes, and drizzle on the olive oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be just beginning to crisp. Serve hot.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 581 milligrams, Sugar 3 grams

HERBED SEAFOOD CREPES WITH MORNAY SAUCE



Herbed Seafood Crepes With Mornay Sauce image

The herbed crepes can be doubled and extras frozen. Double all the ingredient, but use only 3 eggs. Use any combination of herbs that you like. We used chives and thyme.

Provided by LMillerRN

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup flour
1 pinch salt
1 -2 egg
1/2 cup milk
2 tablespoons butter, melted
2 -4 tablespoons chopped fresh herbs
2 tablespoons butter
2 tablespoons flour
1 cup milk (you may use skim)
1 egg yolk, mixed with
2 tablespoons cream
1 pinch nutmeg
1 pinch salt
1 pinch white pepper
4 tablespoons grated parmesan cheese, divided
4 tablespoons grated gruyere, divided
1 lb cooked shrimp (or 1/2 lb shrimp and 1/2 lb scallops)

Steps:

  • To Make Crepes:.
  • In a mixing bowl, whisk together flour and salt.
  • Add eggs and milk and whisk until smooth. Stir in butter and herbs.
  • Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing.
  • To Make Sauce:.
  • In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken.
  • In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
  • Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated.
  • To Assemble:.
  • Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
  • Repeat.
  • Place plates under hot broiler until edges of crepes are starting to brown.
  • Serve hot.

Nutrition Facts : Calories 445.4, Fat 24.4, SaturatedFat 14.1, Cholesterol 384.4, Sodium 579, Carbohydrate 19.9, Fiber 0.5, Sugar 0.3, Protein 35.1

SHRIMP CREPES



Shrimp Crepes image

Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.

Provided by impellizzeri kitchen

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h30m

Yield 10

Number Of Ingredients 18

cooking spray
1 ½ cups milk
3 eggs
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 ½ cups water
¼ cup all-purpose flour
¼ teaspoon salt
2 tablespoons butter
4 cloves garlic, minced
2 pounds shrimp, peeled and deveined
8 ounces lobster meat
1 tablespoon lemon juice
1 pinch cayenne pepper
¼ cup grated Parmesan cheese
1 cup milk
2 tablespoons mayonnaise
1 tablespoon all-purpose flour

Steps:

  • Spray a 9x12-inch baking dish with cooking spray.
  • Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
  • Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
  • Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
  • Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
  • Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
  • Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g

LOBSTER CREPES RECIPE - (4.5/5)



Lobster Crepes Recipe - (4.5/5) image

Provided by franny-2

Number Of Ingredients 15

1 lb (500 g) asparagus, ends trimmed
Cooked meat of 1 large lobster, or 2 lobster tails
(about 1½ lbs/750 g lobster before cooking)
Sprinkling of salt plus ½ tsp (2 mL)
Fines Herbes Hollandaise
2 tbsp (25 mL) white wine vinegar
¼ cup (50 mL) water
3 large egg yolks
¾ cup (175 mL) unsalted butter, softened
and cubed
2 tbsp (25 mL) lemon juice
White pepper to taste
1 tbsp (15 mL) fresh tarragon, finely chopped
1 tbsp (15 mL) fresh chives, finely chopped
1 tbsp (15 mL) fresh chervil, finely chopped

Steps:

  • 1 Preheat oven to 300°F (150°C). 2. In a large pot, steam or boil asparagus until just tender, about 10 minutes, cool under cold water, drain and set aside. 3. Coarsely chop cooked lobster, set aside. 4. Prepare crepes (recipe follows). 5 Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crepes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 minutes to warm through. 6. In a small saucepan over medium-high heat reduce (boil) vinegar, water and ½ tsp (2 mL) salt until approximately 3 tbsp (45 mL) remains, remove from heat. 7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs: if the eggs begin to cook too quickly pull off of heat and whisk vigorously to cool slightly before continuing. 8. Begin to whisk butter into pan 1 cube at a time. Once all butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately. 9. Place 2 asparagus crepes on each plate and top each with some of the warmed lobster. Spoon hollandaise overtop, serve immediately. Serves 4 Crepes Use a ¼-cup (50-mL) measuring cup to pour batter into the pan. This will ensure all the crepes are the same size and is also tidier than using a ladle. 1 cup (250 mL) all-purpose flour 3 large eggs 2 tbsp (25 mL) melted butter 1 tsp (5 mL) lemon zest, very finely grated ¼ tsp (1 mL) salt 1¼ cup (300 mL) homogenized milk Vegetable oil or melted butter to coat pan 1. In a large bowl, whisk together the flour, eggs, butter, lemon zest and salt. Slowly incorporate milk while continually whisking so that there are no lumps and all ingredients are well combined. Let rest 1 hour. 2. Using a clean paper towel moistened with vegetable oil (or melted butter), wipe the base of an 8-inch (20-cm) nonstick crepe pan. 3. Heat pan over medium-high, pour ¼ cup (50 mL) crepe batter into pan and swirl so that it fully coats the bottom. 4. Cook on 1 side until the edges and top begin to dry, approximately 1 minute. Flip over and cook for another 20 seconds to fi nish cooking the crepe. Set aside. 5. Repeat until all crepes are cooked.

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS



Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus image

Provided by Emeril Lagasse

Categories     main-dish

Time 35m

Yield 16 ravioli, 4 servings

Number Of Ingredients 26

Red Pepper Cream Sauce, recipe follows
16 spears Blanched Asparagus, recipe follows
1/4 cup grated Parmesan, for garnish
4 teaspoons finely sliced fresh basil leaves, for garnish
1/2 pound cold, peeled and deveined shrimp
1 large egg white, cold
1 1/2 teaspoons chopped fresh parsley leaves
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 cup cold heavy cream
6 ounces lump crabmeat, picked over for shells and cartilage
1/4 cup grated Parmesan
2 tablespoons chopped shallots
1 large egg, beaten with 2 teaspoons water, for egg wash
4 fresh pasta sheets, measuring about 9 by 15 inches
2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped
2 cups heavy cream
1 teaspoon paprika
1 teaspoon fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch cayenne
16 asparagus spears

Steps:

  • Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
  • Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
  • Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
  • Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
  • Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
  • With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
  • Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.

CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS



Chicken Crepes with Asparagus and Mushrooms image

Categories     Chicken     Mushroom     Asparagus     Spring     Gourmet

Yield Makes 8 (brunch main course) servings

Number Of Ingredients 24

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crêpes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special Equipment
a 3-quart flameproof ceramic or enameled shallow baking dish

Steps:

  • Make filling:
  • Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
  • Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
  • Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
  • Make crêpes:
  • Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
  • Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
  • Assemble and bake crêpes:
  • Preheat oven to 350°F.
  • Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
  • Make topping while crêpes bake:
  • Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
  • Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
  • Heat butter in skillet, then add reserved asparagus tips and toss until warm.
  • Put 2 crêpes on each of 8 plates and top with asparagus tips.

SEAFOOD CREPES



Seafood Crepes image

Europeans enjoy their meals over an extended time period. Do just that with these French-influenced crepes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

2/3 cup Gold Medal™ all-purpose flour
1 cup milk
1 tablespoon vegetable oil
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter or margarine
1/4 cup chopped fresh mushrooms
4 medium green onions, chopped (1/4 cup)
2/3 cup small cooked shrimp
1 package (6 oz) frozen cooked crabmeat, thawed, drained
1/2 cup half-and-half
2 packages (3 oz each) cream cheese, cubed
1 cup shredded Swiss cheese (4 oz)

Steps:

  • In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
  • In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
  • Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11x7-inch (2-quart) glass baking dish. Sprinkle with Swiss cheese.
  • Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.

Nutrition Facts : Calories 585, Carbohydrate 25 g, Cholesterol 280 mg, Fat 5, Fiber 1 g, Protein 35 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 690 mg

ASPARAGUS CREPES



Asparagus Crepes image

"I love serving these tender crepes with their light lemony sauce in spring," notes Carol Hemker of Phenix City, Alabama. "But my husband would eat them any time of year at all. In fact, it's the only way he'll eat asparagus! This dish is also lovely for luncheon or brunch."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup 2% milk
1 large egg
1/3 cup plus 2 teaspoons all-purpose flour
24 asparagus spears, cooked and drained
SAUCE:
2 large egg yolks
1/4 cup water
1 tablespoon butter, melted
1 tablespoon lemon juice
1/8 teaspoon salt
Dash cayenne pepper
Paprika

Steps:

  • For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.

Nutrition Facts : Calories 299 calories, Fat 15g fat (7g saturated fat), Cholesterol 298mg cholesterol, Sodium 291mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

CREAMY PARMESAN AND SPINACH SHRIMP



Creamy Parmesan and Spinach Shrimp image

Protein rich shrimp are pan seared then tossed with a creamy spinach sauce that's perfectly flavored with fresh garlic and rich parmesan. Then finish it off with a bed of pasta and steamed or roasted asparagus or broccoli to complete the meal.

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 1/4 lbs extra large shrimp (21/25), (peeled and deveined)
1 tsp dried basil
Salt and freshly ground black pepper
2 Tbsp butter, (divided)
1 Tbsp minced garlic ((3 cloves))
3/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 tsp cornstarch mixed with 1 Tbsp chicken broth
3 oz baby spinach, (chopped (2 packed cups))
1/2 cup (1.5 oz) shredded parmesan cheese

Steps:

  • Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
  • Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
  • Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.
  • Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.
  • Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.
  • Add spinach and stir and cook until it starts to wilt, about 1 minute.
  • Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.
  • Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.
  • Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 356 kcal, Carbohydrate 4 g, Protein 33 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 420 mg, Sodium 487 mg, ServingSize 1 serving

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
  • Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
  • Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams

SHRIMP AND ASPARAGUS CREPES RECIPE



Shrimp and Asparagus Crepes Recipe image

Provided by GrandmaFred

Number Of Ingredients 17

Filling:
1/2 lb. asparagus
1 lb. medium shrimp
6 tbl. margarine
1 bunch scallions, chopped
6 tbl. flour
3 c. cold milk
1/2 tsp. salt
1/2 tsp coarsley ground black pepper
1 tsp. chopped fresh dill or 1/2 tsp. dried dill
3/4 c. shredded Parmesan cheese, divided
Crepes:
2 c. flour
2 tbl. sugar
2 eggs
2 c. milk
2 tbl. oil

Steps:

  • Preheat oven to 350 degrees. Snap off tough ends of the asparagus and cut into 1 inch pieces. Arrange in a steamer basket over boiling water; cover and steam 6 minutes or until crisp-tender. Plunge asparagus into ice water to stop cooking process; drain and set aside. If using raw shrimp, in large saucepan, bring about 1 qt. of water to a boil. Add shrimp and cook 3-5 minutes. Drain and rinse with cold water. Peel. Set aside. If using frozen pre-cooked, peeled shrimp, thaw and squeeze out excess water. Melt margarine in heavy saucepan over medium heat. Add scallions and cook 2 minutes, stirring. Whisk in flour; cook 1 minute, whisking constantly. Gradually whisk in milk; cook, whisking, until thick and bubbly. Whisk in salt, pepper, dill and 1/2 c. Parmesan cheese. When blended, reserve 1 c. of the sauce to use later. Stir shrimp and aspargus into the remaining sauce. Prepare crepes by combining all crepe ingredients but oil; beat. Add oil and mix lightly. Butter a non-stick skillet. Pour about 1/3 c. crepe batter into skillet. Move the skillet around to allow all uncooked batter to spread to the edges and cook. Gently turn the crepe over to brown on the other side. Remove to a plate. Spoon about 1/4 c. filling down the center of each crepe. Roll up and place seam-side down in a lightly greased 13x9 baking dish. Spoon remaining sauce over the crepes; sprinkle with remaining 1/4 c. Parmesan cheese. Bake 20 minutes or until thoroughly heated.

CURRIED SHRIMP SCAMPI STYLE WITH CREPES



CURRIED SHRIMP SCAMPI STYLE WITH CREPES image

Categories     Shellfish     Brunch     Sauté     Quick & Easy

Yield serves two to four serving

Number Of Ingredients 16

1 Tsp. Thai Red Curry Paste
1 Tsp. India Curry Powder
1 tbsp. ground coriander seeds
1 large lemon
1 TBS plus 2 tsp. Olive Oil
12 Oz Shrimp -uncooked, cleaned and with tails on 20-25 per lb.
1 Tart Green Apple
1 14 Oz can coconut milk
1 tsp. salt
Red Pepper Flakes (Optional)
1 stalk lemon grass
1 clove minced garlic
Thai or other basil leaves
6 cooked 6-inch crepes
4 poached eggs (Optional)
6 asparagus stalks (Optional)

Steps:

  • Clean and de-vein shrimp, leave tails on. Cut lemon grass stalk into 1/8 rings, about ¼ cup. Add 1 tbsp. olive oil into a hot skillet. Add shrimp and sauté until they are just under cooked. Add minced garlic and cook 1 minute more while turning shrimp to absorb garlic flavor. Remove shrimp. Reduce heat, do not burn garlic. Heat Red Curry Sauce, Curry Powder and ground coriander seeds in same pan with any remaining oil and garlic until flavors are released. Add an additional tsp. of oil if needed. When flavors are released add one more tsp. of oil, lemon grass, and sauté for one minute more. Squeeze the lemon, remove seeds, and add juice to deglaze pan. Add coconut milk to the pan, stir until mixed with other ingredients and heat until boiling, and then reduce heat to a simmer. Peel, core, and dice apple into one inch pieces. Add to pan. Add back shrimp with any juices to pan. Heat until hot. Taste sauce, add salt if necessary. Add red pepper flakes if you like heat Roll 2 tbls. cooked mixture up into each crepe. Put three crepes onto each plate seam side down. Add optional asparagus and poached eggs. Pour remaining mixture over the filled crepes and asparagus. Garnish with basil leafs.

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savory-shrimp-crepes-recipe-pillsburycom image
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4/5 (7)
Category Lunch
Servings 6
Total Time 1 hr 10 mins
  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
  • Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet; stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter, making about 11 more crepes.
  • In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
  • In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.


ONE PAN ROASTED LEMON GARLIC BUTTER SHRIMP AND ASPARAGUS ...
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UPDATE: Since posting this Lemon Garlic Butter Shrimp and Asparagus Recipe, it has been my #1 recipes for over a year and a half! I slightly modified the …
From carlsbadcravings.com
  • Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
  • Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.


SHRIMP AND ASPARAGUS STIR-FRY | KAREN'S KITCHEN STORIES
shrimp-and-asparagus-stir-fry-karens-kitchen-stories image
2019-03-19 Add the shrimp and spread it out over the surface of the wok in a single layer. Cook without touching it for one minute. Flip the shrimp over and …
From karenskitchenstories.com
Estimated Reading Time 4 mins


10 BEST SHRIMP CREPES RECIPES | YUMMLY
10-best-shrimp-crepes-recipes-yummly image
2021-09-13 Keto Garlic Butter Shrimp Crepes Keto Jam. cucumber, red onions, crushed garlic, parsley, avocados, shrimp and 10 more. Crepes Oscar KitchenAid. all purpose flour, unsalted butter, fresh orange juice, egg yolks and 14 more. …
From yummly.com


SPINACH CREPES | RICARDO
spinach-crepes-ricardo image
Crepes. In a bowl, combine the flour, sugar and salt. Set aside. In another bowl, combine the eggs and half of the milk. Add the dry ingredients and whisk until smooth. Whisk in the remaining milk. In a lightly buttered 8-inch (20 cm) non …
From ricardocuisine.com


ASPARAGUS MUSHROOM CREPES - NATURAL COMFORT KITCHEN
2016-04-03 Asparagus mushroom crepes are a delicious, light (depending on how many you eat) entrée to put your new skill to work! Like many recipes on this site, asparagus …
From naturalcomfortkitchen.com
Estimated Reading Time 7 mins
  • Combine crepe ingredients (except butter and oil), plus 1/2 teaspoon salt and a pinch of pepper, in the blender and blend at increasing speed until smooth. With blender running on low, drizzle in the melted butter, then empty into a bowl or liquid measuring cup. Heat a 6 to 8 inch nonstick skillet at just hotter than medium heat for about 5 minutes.
  • In a 2 to 3 quart skillet or Dutch oven, heat 1 tablespoon each butter and oil over medium high until butter is melted and foaming. Add mushrooms and cook until tender, browned, and no liquid remains in pan (here’s the full tutorial to sauté mushrooms). Turn off heat and set aside in a mixing bowl. Heat another tablespoon each butter and oil in the same skillet over medium high. Add asparagus and cook until seared and tender, but not mushy, then add to the mushrooms. Season the veg mix to taste.


ASPARAGUS CREPES WITH MUSHROOM DILL SAUCE - CLOSET COOKING
2007-09-19 Add the mushrooms and saute until golden brown. Add the flour and mix. Add the milk and simmer to reduce to a thick sauce. Add the dill, tarragon, lemon juice, salt and pepper and remove from heat. Boil the asparagus until just tender. Place 3 pieces of asparagus in the crepe, top with some sauce, roll the crepe up and top with some more sauce.
From closetcooking.com
Estimated Reading Time 3 mins


CREAMY CHICKEN AND PROSCIUTTO PASTA - W/ ASPARAGUS
2020-08-27 Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for about 10-12 minutes until golden brown on each side. Remove to a plate and set aside. Cook pasta according to the directions on the package.
From yummyaddiction.com
Estimated Reading Time 5 mins


SHRIMP AND ASPARAGUS CREPES - NEW ENGLAND TODAY
2005-03-29 Shrimp and Asparagus Crepes. Total Time: 35 Yield: 4 servings. Ingredients. 1/2 pound asparagus 1 pound medium shrimp 6 tablespoons butter 1 bunch scallions, chopped 6 tablespoons all-purpose flour 3 cups cold milk 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1 teaspoon chopped fresh dill 3/4 cup shredded Parmesan cheese, divided 8 …
From newengland.com
Estimated Reading Time 2 mins


33 QUICK AND EASY ASPARAGUS RECIPES | SOUTHERN LIVING
2021-03-08 Whether you need a quick 10-minute asparagus side dish to accompany a weeknight dinner or you're in search of a beautiful quiche for your Easter spread, these asparagus recipes will go above and beyond. Showcase fresh asparagus with healthy and simple recipes like salads, appetizers, pasta dishes, and even kebabs.
From southernliving.com


SHRIMP AND ASPARAGUS CRêPES WITH CHARDONNAY SABAYON ...
2005-07-14 Cover and steam until shrimp are pink and asparagus is tender-crisp, about 2 minutes. Add water chestnuts and green onions. Transfer to paper towel-lined bowl. Cover and keep warm. Chardonnay Sabayon: Meanwhile, in small saucepan, boil wine, shallot, sugar, pepper and salt until reduced to 3/4 cup (175 mL), about 5 minutes.
From canadianliving.com


7 SHRIMP ASPARAGUS RECIPES YOU'LL WANT TO MAKE TONIGHT ...
2021-01-07 7 Shrimp Asparagus Recipes You'll Want to Make Tonight. Succulent shrimp and fresh, snappy asparagus are a natural pairing, and these recipes celebrate just how well they work together. Whether it's a quick, convenient shrimp asparagus sheet pan dinner or a buttery risotto dish, shrimp and asparagus are here to save you from a lackluster ...
From allrecipes.com


ASPARAGUS AND RICOTTA FILLED CREPES | RICARDO
In a bowl, whisk together all the batter ingredients. Cook four 20-cm (8-inch) crêpes in a non-stick skillet. Set aside. Divide the filling among the crêpes. Spread the asparagus over the filling. Close the crêpes, giving them the shape of a cone. Place the crêpes on a baking sheet. Cover with aluminum foil and reheat in the oven.
From ricardocuisine.com


10 BEST DINNER CREPES RECIPES | YUMMLY

From yummly.com


SHRIMP AND ASPARAGUS CREPES RECIPE | OLD FARMER'S ALMANAC
When blended, reserve 1 cup of sauce to use later. Then stir shrimp and asparagus into remaining sauce. Spoon about ¼ cup filling down the center of each crepe. Roll up and place seam-side down in a lightly greased 13x9-inch baking dish. Spoon remaining 1 cup sauce over crepes; sprinkle with remaining ¼ cup Parmesan cheese. Bake 20 minutes or ...
From almanac.com


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