Esta es una exhibición prevé de cómo se va ver la receta de 'Coconut Curry Seafood Crepes' imprimido.

Receta Coconut Curry Seafood Crepes
by Global Cookbook

Coconut Curry Seafood Crepes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 5

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Uncover and bake in a 350 degrees regular or possibly convection oven till crepes are warm in the center, 35 to 40 min.
  7. 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.
  8. This recipe yields 5 to 6 servings.
  9. 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.