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SEAFOOD
RECIPE: Seafood
Crepes
3-tbsp. butter, divided
1/2-cup finely diced red pepper
3-cloves garlic, minced
2-tsp. finely grated lemon peel
1/2-lb. med. shrimp, peeled
1/2-lb. scallops (bay)
3-tbsp. flour
1-cup whipping cream
1/4-cup chopped fresh parsley (1-tbsp + 1-tsp dried)
1/4-cup chopped fresh dill (1-tbsp + 1-tsp dried)
2-tbsp. lemon juice
1/2-tsp. salt
Pinch cayenne (big one!)
4-9 inch crepes (see below)
In large saucepan, melt 1 tbsp. butter over med. heat
Add red pepper, garlic and lemon peel; cook 1 min
Add shrimp and scallops, cook just until scallops turn opaque and shrimp turn pink
Take out, set aside
In same pan, melt remaining butter over med.; stir in flour until combined
Add cream, stirring until it boils & thickens (will be very thick)
Stir in seafood and herbs; gently heat
Add lemon juice, salt and cayenne
If necessary, thin mix with crème or lemon
Heat crepes, fill with about 2/3 cup filling
Crepes
1-egg
1/4-cup milk
1/3-cup water
2/3-cup flour
1-tbsp. vegetable oil
1/4-tsp. sugar
1/16-tsp.salt
Beat egg till frothy
Add remaining ingredients, till smooth
For 9-in. crepes use 1/4 cup measure
Pour into hot pan
Roll pan, brown lightly, one side only
Makes 4 or 5-9 inch crepes (batter must be very thin to roll good)
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