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Shrimp And Water Chestnut Crepes Recipe
|Scallions||2 , thinly sliced|
|Shrimp||1 Pound, cooked and peeled|
|Mushrooms||1⁄4 Pound, finely chopped|
|Water chestnuts||1 Can (10 oz), chopped|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Lemon||1 , sliced|
Calories 383 Calories from Fat 190
% Daily Value*
Total Fat 21 g33.1%
Saturated Fat 12.5 g62.5%
Trans Fat 0 g
Cholesterol 205.2 mg68.4%
Sodium 256.9 mg10.7%
Total Carbohydrates 25 g8.3%
Dietary Fiber 1.4 g5.6%
Sugars 4.1 g
Protein 22 g44.2%
Vitamin A 15% Vitamin C 17.9%
Calcium 10.3% Iron 15.8%
*Based on a 2000 Calorie diet
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.
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 375Â°F oven.
Garnish with reserved shrimp and lemon slices.
Can be served with pork chops and orange sauce.