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Ingredientes
- 4 x Large eggs
- 1 c. flour
- 1/2 c. lowfat milk
- 1/2 tsp salt
- 1/2 c. chicken stock
- 1 Tbsp. melted butter
- 2 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1 1/2 lb raw medium shrimp, peeled, deveined and cut into small chunks
- 4 Tbsp. chopped garlic
- 2 Tbsp. chopped shallots
- 4 x sun-dry tomatoes, minced
- 1 Tbsp. mixed herbs (basil, thyme, marjoram, parsley, oregano) salt and freshly-grnd pepper to taste
- 3/4 c. white wine warm cooked rice
Direcciones
- Mix all ingredients together, adding dry to wet, till smooth. Cold till ready to use
- In a heavy skillet over medium-high heat, hot the butter and oil. Saute/fry the shrimp, and as the chunks begin to turn coral, add in the garlic, shallots, tomatoes, herb mix, salt and pepper. Toss together and saute/fry for another 1-2 min. Remove the shrimp to a hot dish. Add in the white wine, and scrape any bits from the bottom of the pan. Boil for a few min to reduce the sauce a bit. Add in the shrimp back in and cook just to reheat. Roll a Tbsp. or possibly two of the shrimp into the crepes, and place on a bed of the rice. Top with a little of the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 774g | |
| Recipe makes 2 servings | |
| Calories 1134 | |
| Calories from Fat 416 | 37% |
| Total Fat 46.93g | 59% |
| Saturated Fat 20.23g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 998mg | 333% |
| Sodium 1600mg | 67% |
| Potassium 1288mg | 37% |
| Total Carbs 65.85g | 18% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.47g | 4% |
| Protein 92.62g | 148% |
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