Shrimp And Water Chestnut Crepes Recipe




 Scallions2 , thinly sliced
 Shrimp1 Pound, cooked and peeled
 Mushrooms1⁄4 Pound, finely chopped
 Water chestnuts1 Can (10 oz), chopped
 Butter3 Tablespoon
 Flour3 Tablespoon
 Salt1⁄4 Teaspoon
 Milk1 Cup (16 tbs)
 Heavy cream1⁄4 Cup (4 tbs)
 Lemon1 , sliced

Nutrition Facts

Serving size

Calories 329 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 8.6 g43.2%

Trans Fat 0 g

Cholesterol 189.1 mg

Sodium 256.1 mg10.7%

Total Carbohydrates 25 g8.3%

Dietary Fiber 1.4 g5.6%

Sugars 4 g

Protein 22 g44.1%

Vitamin A 11.2% Vitamin C 17.9%

Calcium 10.1% Iron 15.8%

*Based on a 2000 Calorie diet


Saute scallions in butter for 2 minutes.
Reserve several shrimp for garnish.
Slice the rest of the shrimp into 1/3 inch slices.
Add shrimp and mushrooms to scallions and cook 2 minutes.
Add water chestnuts and remove from heat while preparing the cream sauce.
Melt butter in saucepan over low heat.
Blend in flour and salt.
Mix well.
Add milk all at once.
Cook over moderate heat, stirring constantly, until mixture thickens and bubbles.
Add cream a little at a time, blending thoroughly.
Stir into shrimp mixture.
Fill crepes and roll.
Turn seam side down in a buttered baking dish.
Bake 10 to 15 minutes in a 375°F oven.
Garnish with reserved shrimp and lemon slices.
Can be served with pork chops and orange sauce.