Sizzling Crepes With Grilled Shrimp Recipes

EASY GRILLED SHRIMP

Steps:

• Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
• Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

SHRIMP CREPES

Steps:

• Spray a 9x12-inch baking dish with cooking spray.
• Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
• Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
• Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
• Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
• Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
• Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

SIZZLING SHRIMP SANTORINI

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
• Transfer the shrimp mixture to a small baking dish. Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping.
• Combine the oregano, parsley, garlic powder, onion powder, rosemary, pepper and sea salt.

SIZZLING SAIGON CREPES

Steps:

• Make the batter: place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside.
• Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the pork and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it?s not brown, cook for another 1 to 2 minutes.
• Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.
• To serve, place the crepes, Vietnamese Dipping Sauce and some lettuces, mustard leaves, and herbs on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat.
• Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.

SIZZLING CREPES

Steps:

• To make the batter, put the raw rice in a bowl and add water to cover by 1 inch. Let soak for 3 to 4 hours.
• Drain the rice and transfer to a blender. Add the cooked rice, mung bean, salt, turmeric, coconut milk, and water. Blend for about 3 minutes, or until very smooth and lemony yellow. Pour the batter through a fine-mesh sieve positioned over a bowl and discard the solids. Stir in the scallion and set the batter aside for 1 hour. It will thicken to the consistency of heavy cream. There should be about 3 cups batter.
• To make the filling, roughly divide the pork, shrimp, mushrooms, and onion into 8 portions. (Dividing the ingredients now will ensure less frantic frying and avoid overstuffing.) Put these ingredients along with the mung bean, bean sprouts, batter, and oil next to the stove.
• For each crepe, heat 2 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat. Add a portion each of the pork, shrimp, mushrooms, and onion and sauté, breaking up the meat, for about 45 seconds, or until seared and aromatic. Visualize a line down the middle of the skillet and roughly arrange the ingredients on either side of the line. Anything in the middle would make it hard to fold the crepe neatly later.
• Because the rice will have settled at the bottom of the bowl, give the batter a good stir with a ladle. Pour 1/3 cup of the batter into the skillet and swirl the skillet to cover the bottom; a bit going up the side forms a lovely lacy edge. The batter should dramatically sizzle (making that xèo noise!) and bubble. When it settles down, sprinkle on 1 1/2 tablespoons of the mung bean, and then pile 1/2 cup of the bean sprouts on one side. Lower the heat to medium, cover, and cook until the bean sprouts have wilted slightly, about 3 minutes.
• Remove the lid and drizzle in 1 teaspoon of the oil around the rim of the pan. Lower the heat slightly and continue to cook, uncovered, for 3 to 4 minutes to crisp the crepe. The edge will have pulled away from the skillet and turned golden brown. At this point, use a spatula to check underneath for a crispy bottom. From the center to the edge, the crepe should go from being soft to crispy. Lower the heat if you need to cook it longer. When you are satisfied, use a spatula to fold the half without the bean sprouts over the other half. Use the spatula to transfer the crepe to a serving dish, or simply slide it out of the pan onto the dish. Increase the heat to medium-high and repeat with the remaining batter and filling ingredients to make 8 crepes in all. Use any left over batter to make a poor man's crepe without filling. When you are comfortable with the technique, you can try frying the crepes in 2 skillets at the same time. These crepes taste best straight from the skillet, so have diners at the ready.
• Serve the crepes with the vegetable garnish plate and dipping sauce. Pass around 1 or 2 pairs of kitchen scissors for diners to cut their crepes into manageably sized pieces. To eat, tear a piece of lettuce roughly the size of your palm, place a piece of the crepe on it, add cucumber slices and a few herb leaves, shape into a bundle, and dunk into the dipping sauce.
• To prepare a shortcut rice flour batter, in a bowl, stir together 2 cups rice flour, 1 1/2 tablespoons cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon ground turmeric. Make a well in the center, pour in 1/3 cup coconut milk and 2 cups water, and whisk to create a silky batter. Add 1 scallion (white and green parts), thinly sliced, and set aside for 1 hour. Cook this batter in the same way.
• For these crepes and the ones on page 277, buy a pork shoulder steak, debone it, and slice the meat. You do not need to invest in a whole roast.

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

SHRIMP CREPES

Steps:

• In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , For filling, in a large skillet, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet., Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.

SHRIMP AND SCALLOP CREPES

Steps:

• Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
• Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
• Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
• Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
• Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
• Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
• Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
• Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.