Shrimp and Mushroom Crepes Recipe
Shrimp and Mushroom Crepes is a recipe which you will simply love. An effortlessly prepared recipe; the Shrimp and Mushroom Crepes is a dish that you would love to serve at coming party!
Ingredients
crepes:
1/2 pound turbot or sole fillets
1/2 cup water
1/4 cup dry Vermouth
1/2 teaspoon each salt and tarragon
1/4 cup nonfat dry milk solids
3 tablespoons cornstarch blended with 3 tablespoons cold water
1/2 pound mushrooms, sliced
2 shallots, chopped
1 1/2 teaspoons butter
3/4 pound small cooked shrimp
1/2 teaspoon grated lemon peel
1/4 cup shredded Romano or Parmesan cheese
Directions
First prepare crepes as below.
Poach turbot in water, Vermouth, salt, and tarragon for 5 minutes, or until it flakes with a fork; remove fish from pan.
Bring stock to a boil and stir in milk solids.
Combine cornstarch and water and add to pan.
Cook, stirring, until thickened.
Saute mushrooms and shallots in butter just until glazed.
Add shrimp and lemon peel and cook 1 minute.
Mix in flaked fish, sauce, and half the cheese.
Place a spoonful on each crepe and roll up.
Place in a greased baking dish and repeat until all the crepes are filled.
Sprinkle with remaining cheese.
Bake in a 375° oven for 10 minutes.allowing 2 crepes apiece.
Contains 75 calories per serving.
Poach turbot in water, Vermouth, salt, and tarragon for 5 minutes, or until it flakes with a fork; remove fish from pan.
Bring stock to a boil and stir in milk solids.
Combine cornstarch and water and add to pan.
Cook, stirring, until thickened.
Saute mushrooms and shallots in butter just until glazed.
Add shrimp and lemon peel and cook 1 minute.
Mix in flaked fish, sauce, and half the cheese.
Place a spoonful on each crepe and roll up.
Place in a greased baking dish and repeat until all the crepes are filled.
Sprinkle with remaining cheese.
Bake in a 375° oven for 10 minutes.allowing 2 crepes apiece.
Contains 75 calories per serving.
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