Shrimp Spinach Crepe Stack Recipe
Ingredients
1 recipe Creamed Spinach
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 clove garlic, minced
8 ounces fresh mushrooms, sliced
8 ounces small cooked shrimp
2 tablespoons lemon juice
1/4 teaspoon dried leaf tarragon
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
6 (6 1/2 inch) Crepes
1 cup (4 ounces) shredded Swiss cheese
Directions
Prepare Creamed Spinach; set aside.
Heat oil in medium skillet over medium heat; add onion and garlic.
Cook, stirring occasionally, until onion is tender.
Add mushrooms; cook until mushrooms are tender.
Continue cooking until moisture has evaporated.
Stir in Creamed Spinach, shrimp, lemon juice, tarragon, salt and pepper.
Preheat oven to 375°E Place 1 crepe in lightly greased shallow baking dish.
Spread 3/4 cup shrimp filling over crepe.
Repeat layers with remaining crepes and filling, ending with crepe.
Sprinkle top with cheese.
Bake about 30 minutes or until filling is heated through.
Cut into wedges to serve.
Heat oil in medium skillet over medium heat; add onion and garlic.
Cook, stirring occasionally, until onion is tender.
Add mushrooms; cook until mushrooms are tender.
Continue cooking until moisture has evaporated.
Stir in Creamed Spinach, shrimp, lemon juice, tarragon, salt and pepper.
Preheat oven to 375°E Place 1 crepe in lightly greased shallow baking dish.
Spread 3/4 cup shrimp filling over crepe.
Repeat layers with remaining crepes and filling, ending with crepe.
Sprinkle top with cheese.
Bake about 30 minutes or until filling is heated through.
Cut into wedges to serve.
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