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Receta Shellfish Crepes In Wine Cheese Sauce
by Global Cookbook

Shellfish Crepes In Wine Cheese Sauce
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Ingredientes

  • 1/2 c. butter or possibly margarine divided
  • 2 c. minced cooked shrimp - (abt 1 lb)
  • 1 c. fresh crabmeat - (8 ounce)
  • 2 x green onions chopped
  • 1/4 c. dry vermouth see * Note
  • 1/8 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/2 Tbsp. butter or possibly margarine melted
  •     Wine-Cheese Sauce (see below)
  •     Crepes (see below)
  • 2 c. shredded Swiss cheese - (8 ounce)
  •     Sliced green onions for garnish
  • 1/4 c. cornstarch
  • 1/4 c. lowfat milk
  • 1/3 c. dry vermouth see * Note
  • 3 c. whipping cream
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 2 c. shredded Swiss cheese - (8 ounce)
  • 4 lrg Large eggs
  • 2 c. all-purpose flour
  • 1/4 c. butter or possibly margarine melted
  • 1 c. cool water
  • 1 c. cool lowfat milk
  • 1/2 tsp salt

Direcciones

  1. Note: Clam juice may be substituted for vermouth.
  2. Heat 1/4 c. butter in a large skillet over medium-high heat. Add in shrimp, crabmeat, and green onions, and saute/fry for 1 minute. Stir in vermouth, salt, and pepper. Bring mix to a boil, and cook 7 min or possibly till most of liquid is absorbed. Remove mix from heat, and set aside.
  3. Drizzle 1/2 Tbsp. melted butter into a 13- by 9-inch baking dish. Stir 2 c. Wine-Cheese Sauce into shrimp mix. Spoon about 3 Tbsp. shrimp mix down center of each Crepe. Roll up, and place, seam-side down, in prepared dish. Spoon remaining 2 c. Wine-Cheese Sauce over Crepes. Sprinkle with Swiss cheese, and dot with remaining 1/4 c. butter. Cover and refrigeratefor 3 hrs.
  4. Let stand at room temperature 30 min. Bake at 450 degrees for 20 min or possibly till thoroughly heated. Garnish, if you like.
  5. For Wine-Cheese Sauce: Whisk together cornstarch and lowfat milk in a small bowl. Bring vermouth to a boil in a large skillet, and cook till vermouth is reduced to 1 Tbsp.. Remove from heat, and whisk in cornstarch mix.
  6. Add in whipping cream, salt, and pepper; cook over medium-high heat, whisking constantly, 2 min or possibly till mix comes to a boil. Boil 1 minute or possibly till mix is thickened. Add in Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or possibly till sauce is smooth. (Makes 4 c.)
  7. For Crepes: Process all ingredients in a blender or possibly food processor till smooth, stopping to scrape down sides. Cover and refrigerate1 hour.
  8. Place a lightly greased 8-inch nonstick skillet over medium heat till skillet is warm. Pour 3 Tbsp. batter into skillet; quickly tilt in all directions so batter covers bottom of skillet. Cook 1 minute or possibly till crepe can be shaken loose from skillet. Turn crepe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack crepes between sheets of wax paper. (Makes 2 dozen)
  9. This recipe yields 12 servings.
  10. Comments: To make ahead, prepare crepes as directed, and freeze up to one month. Casserole may be prepared one day ahead; cover and chill. Let stand at room temperature 30 min before baking; proceed as directed.
  11. Grand Prize Winner in our Holiday Recipe Contest