Fullbean Recipes - Shrimp Filling for Crepes
Ingredients
3 tablespoon unsalted butter, divided
1 lb. medium shrimp, peeled and deveined with tails removed
½ teaspoon salt, divided
½ teaspoon pepper, divided
½ tablespoon minced garlic (from about 2 cloves)
1 tablespoon all-purpose flour
¼ cup dry white wine (can substitute with chicken broth)
½ tablespoon lemon zest, plus more for garnish
¼ cup lemon juice
1 cup heavy cream
6 crepes (recipe below)
Finely chopped basil, for garnish
Directions
Add 2 tablespoon butter to a large skillet over medium heat. Add shrimp to pan in a single layer (you can cook it in two batches if necessary) and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. When shrimp start turning pink (about 2 minutes), flip and cook for another minute or so on the other side, until opaque. Remove shrimp to a plate or bowl and set aside.
Wipe skillet out and use it to make the sauce. Add remaining 1 tablespoon butter to skillet over medium-low heat. Once melted, add minced garlic. Cook for 30 seconds-1 minute, while whisking, until garlic is fragrant.
Add flour and whisk to combine into a paste. Let cook for 1 minute.
Stir in wine (or chicken broth), lemon zest, and lemon juice and cook for 1 minute.
Slowly add cream while whisking constantly. Let cook for 2-3 minutes to thicken. Stir in remaining ¼ tsps salt and pepper. Add shrimp to sauce and toss to combine.
Fold a crepe in half and top with shrimp in cream sauce. Fold again and drizzle more sauce over the top of the crepe. Add basil and extra lemon zest, if desired.
Return to the Fullbean Recipes Main Page