Friday, November 11, 2016

Shrimp and Mushroom Crepes

Lunch is a simple meal for Pam and us. Leek and potato soup, followed by deviled eggs and crepes filled with sauteed shrimp and mushrooms. 

This recipe is a one-two-three task. One is making the batter.  I start with a big handicap, crepes made by my sister, Prassy. Two is making the shrimp filling. All I need to do is saute onions, garlic and button mushrooms with cilantro. Three is making the white sauce sauce, which adds a twofold element to the filling as well as being poured over the rolled crepes. The wow factor in the end is splatters of sherry on the sauce. Instead of adding sherry to the filling, I decide to let it's undiluted flavor pepper the sauce. 

Makes 6-7 crepes

Crepe Batter
1/2 cup Flour
1/2 cup Milk
1/4 cup lukewarm Water
2 Eggs
2 tablespoons melted Butter
A pinch of Kosher Salt

Shrimp and Mushroom Filling.
1 cup peeled and deveined Shrimp
2 cups Mushrooms
1 Onion
3 Garlic cloves
2 tablespoons Canola Oil 
2 tablespoons chopped Cilantro 
1/4 teaspoon Kosher Salt 
Several grinds of Black Pepper 

White Sauce
2 tablespoons Butter
2 tablespoons Flour
1 1/2 cups Milk
A pinch of Kosher Salt 
A pinch of ground Black Pepper 
A pinch of Nutmeg
1 tablespoon Sherry

Start with the crepes. Place all the crepe ingredients in a blender and whiz till you have a smooth batter. Put into a bowl and let batter sit for an hour.

The filling starts slicing the onion into thin pieces.

Mince garlic finely.

Slice mushrooms.

Heat oil in a saucepan. When hot add garlic and let it turn golden brown. 

Drop onions into oil and saute till translucent.

Add mushrooms and stir fry till light brown.

Add shrimp to pan and saute till cooked.

Season with salt, pepper a tablespoon of cilantro and keep aside.

The white sauce starts with butter melted in a saucepan.

Add flour to the butter and stir constantly on a low flame for a few minutes.

Add milk into butter-flour mixture stirring to mix, so you have a smooth sauce.

Heat sauce, stirring constantly till it thickens.

Season with salt, pepper and nutmeg.

Start crepes by heating a nonstick pan over medium heat.

Melt a small pat of butter in pan.

Pour a ladleful of batter into pan, swirling the pan to spread the batter. Fill holes with extra batter. Cook on one side, flip and cook on other. Repeat process till you have 7-8 crepes. Pile up crepes on a plate as you cook them. Use the remaining batter for another recipe.

Assemble by placing some shrimp and mushrooms in the middle of one crepe.

Dribble a few tablespoons of white sauce over filling.

Roll crepes and place on a serving platter. 

Repeat till filling is over. You should have 6-7 crepes.

Pour the rest of the white sauce over crepes.

Scatter remaining cilantro over sauce.

Drizzle sherry over the sauce and serve.

Pam enjoys her simple repast. Especially since shrimp and mushrooms are a perennial favorite. We end with delicious trifle filled with guavas and mosambi. My satisfaction is the delight on Pam's face!

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