These easy and delicious crepes filled with shrimp and asparagus in a creamy mushroom sauce are a wonderful first course or fish course for your Easter Dinner.
Fresh Spring Side Dishes
- Greek Spinach Salad from Palatable Pastime
- Herb-Roasted Carrots & Parsnips from The Spiffy Cookie
- Lemon Poppyseed Scones from Art of Natural Living
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Strawberry Spinach Salad from That Recipe
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Shrimp and Asparagus Crepes
Ingredients
- 24 spears of asparagus, trimmed and blanched
- 12 crepes (recipe included)
- 12 oz. sliced mushrooms
- 1/4 c. butter
- 1/4 c. flour
- salt and pepper to taste
- 2 t. dill weed
- 1 1/2 c. milk
- 8 oz. cream cheese
- 1 lb. shrimp (if salad shrimp leave whole, all others cut into bite size pieces)
- 4 T, butter, melted
- Shredded Parmesan Cheese
- 2 eggs, beaten
- 1 1/2 c. milk
- 1 c. flour
- 1 T. cooking oil
- pinch of salt
Instructions
- Saute mushrooms, seasoned with salt and pepper, in 1/4 c. of the butter until softened.
- Add the flour and stir to coat, cooking until flour starts to brown and smell nutty.
- Stir in the milk and dill weed and cook, stirring until smooth and thickened.
- Stir in the cream cheese until melted.
- Add the shrimp (if using precooked just stir to coat with sauce) and cook until pink. Remove sauce from heat.
- Lay a crepe flat into one of two 9x13" baking pans that have been treated with cooking spray.
- Center two asparagus spears on the crepe. Ladle about 2 T. of the sauce over the asparagus, using all of the sauce. Fold over the crepes and turn seam side down, 6 filled crepes to each baking pan.
- Brush with melted butter and sprinkle with parmesan cheese. Bake in a preheated 350* oven for 20 minutes or until heated through.
- Combine all ingredients in a blender and puree until completely smooth. Let rest for 15 minutes.
- Heat a lightly greased 6" skillet over med-high heat. Add 2 T. of batter, lifting the pan and tilting to coat the bottom of the skillet.
- Return to heat until the top is dry and the bottom is slightly browned, invert onto a paper towel, separating each crepe as they are completed.
Notes
Originally published at https://adayinthelifeonthefarm.blogspot.com/2016/01/shrimp-and-asparagus-crepes-for.html
Nutrition Facts
Calories
312.81Fat (grams)
16.53 gSat. Fat (grams)
8.87 gCarbs (grams)
25.11 gFiber (grams)
1.3 gNet carbs
23.81 gSugar (grams)
8.88 gProtein (grams)
16.53 gSodium (milligrams)
311.18 mgCholesterol (grams)
133.1 mg
Love this and it would be a huge hit with the family!
ReplyDeleteIt sure is a hit with my family Inger. Enjoy.
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