Shrimp, Avocado, & Mango Crepes
Eight 6 or 7 inch crepes (recipe below)
1 Tb olive oil
1 shallot or green onion, finely chopped (include half the green tops)
2 tsp minced fresh ginger
12 oz cooked bay shrimp
3/4 C (6 oz) ricotta cheese
1/3 C plain yogurt or fresh white goat cheese at room temperature
2 Tb minced fresh cilantro, may also use sprigs to garnish
1 avocado, peeled, pitted, and diced
1 mango, peeled, cut from the pit, and diced
Prepare the crepes. In a medium skillet over medium heat, heat the oil and saute the shallot or green onion and ginger for 1 minute. Add the shrimp and saute for 2 minutes or until just heated through.
In a medium bowl, mix together the ricotta, yogurt, and minced cilantro. Gently mix in the shrimp mixture, avocado, and mango. Spoon 1/2 C of filling in a ribbon down the center of each crepe and roll up. Serve at room temperature or chilled.
The recipe says you can use langoustines (large prawns) instead of shrimp. I have no idea what that is, really, but maybe someday I'll try it!
Savory Crepes
2 large eggs
1 C milk
1/3 C water
1 C all-purpose flour
1/4 tsp salt
2 Tb butter, melted, plus 2-3 teaspoons for coating the crepe pan
In a blender or food processor, blend all ingredients. Scrape the sides and blend again. Cover and refrigerate at least one hour, but two or more hours is preferable (up to 24 hours). Gently stir the batter if it has separated. Heat a 6 or 7 inch crepe pan over medium-high heat until hot. Coat the pan lightly with butter and cook the crepes one by one.
Holy Guacamole. This is so yummy. We made it tonight. We didn't have tons of shrimp, so I cooked up some chicken too. It was good with chicken, and amazing with shrimp.
ReplyDeleteDecided to splurge tonight, and this was sooo good! On first bite I wanted salt though, so added salt and put extra cilantro on each crepe. They were incredible!
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