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Ingredientes
- 3 1/2 c. fat-skimmed reduced-sodium chicken broth
- 1/2 lb peeled deveined shrimp - (26/30 ct) rinsed
- 1/2 lb boned skinned salmon fillet rinsed
- 1/4 c. butter or possibly margarine - (1/8 lb)
- 1 x onion - (abt 8 ounce) peeled, chopped
- 6 Tbsp. all-purpose flour
- 1 1/2 c. coconut lowfat milk Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb shelled cooked crab Curried Crepes (see recipe)
- 1 Tbsp. chopped fresh cilantro
Direcciones
- In a 2- to 3-qt pan over high heat, bring broth to a boil. Add in shrimp, cover pan, and remove from heat. Let stand till shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 min. With a slotted spoon, transfer shrimp to a board.
- Return pan with broth to high heat. When boiling again, add in salmon, cover, and remove from heat. Let stand till fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 9 min. With slotted spoon, transfer to board. Pour broth into a 1-qt glass measure or possibly a bowl; rinse and dry pan.
- Set pan over medium-high heat and add in 1/4 c. butter; when melted, add in onion and stir often till limp, 10 to 15 min. Sprinkle flour over onion and stir for 1 minute. Remove from heat and whisk in reserved broth and the coconut lowfat milk, then whisk over medium-high heat till mix boils and thickens, 8 to 10 min. Remove from heat. Add in salt and pepper to taste.
- Meanwhile, remove any bits of shell from the crab; put crab into a bowl. When shrimp and salmon are cold sufficient to handle, cut shrimp into 1/2-inch chunks and with a fork, flake salmon; put these into bowl with crab. Fold in 1 1/2 c. coconut sauce.
- Lay one crepe flat in a lightly buttered 9- by 13-inch pan. Spoon about 1/3 c. of the seafood mix onto half the crepe, spreading to within 1 inch of edge; fold bare half of crepe over filling, then mix in half again to create a triangle. Repeat to fill remaining crepes, slightly overlapping in a single layer in pan. Cover and refrigerateup to 1 day.
- Uncover and bake in a 350 degrees regular or possibly convection oven till crepes are warm in the center, 35 to 40 min.
- Spoon remaining coconut sauce proportionately onto dinner plates. With a wide spatula, transfer crepes to plates, setting in sauce. Sprinkle cilantro proportionately over crepes. Add in more salt and pepper to taste.
- This recipe yields 5 to 6 servings.
- Comments: Curried Crepes can be made up to 3 days before filling. If not assembling crepes a day ahead in step 5, put directly in the oven in step 6 and bake 15 to 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 5 servings | |
| Calories 310 | |
| Calories from Fat 179 | 58% |
| Total Fat 20.37g | 25% |
| Saturated Fat 11.09g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 163mg | 7% |
| Potassium 336mg | 10% |
| Total Carbs 11.33g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.65g | 1% |
| Protein 20.18g | 32% |
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