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Fishandseafood - Shrimp -  Seafood Crepes Post by :websmar2 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1995

Click below to download : Fishandseafood - Shrimp - Seafood Crepes (Format : PDF)

Fishandseafood - Shrimp - Seafood Crepes

6 Tablespoons butter
1-1/2 to 2 large red bell pepper, chopped
4 to 6 cups chopped mushrooms
2 Tablespoons all-purpose flour
1-1/3 cups chicken broth
1 package peeled and deveined cooked shrimp
1 cup half & half
2 Tablespoons cornstarch (dissolved in 3 Tablespoons water)
salt and pepper
lemon slices and parsley sprigs
Sixteen 7-inch crepes

Melt butter in large in large saucepan or wok. Add red bell pepper and mushrooms and cook until softened. Add flour and cook 1 minute, stirring well. Stir in chicken broth and simmer, stirring constantly. Stir in half and half and heat through but do not boil. Pour cornstarch mixture and stir until thick. Mix in shrimp. Season with salt and pepper. Keep warm at lowest possible heat.

To warm crepes: microwave at defrost setting for 1 minute.

When ready to serve, divide mixture between crepes and roll up and arrange on individual plates, two crepes per person. Pour a little of the sauce on top of the crepes and garnish with lemon slices and parsley sprigs.
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Fishandseafood - Shrimp -  Seafood Tortilla Lasagna Fishandseafood - Shrimp - Seafood Tortilla Lasagna

Fishandseafood - Shrimp -  Seafood Tortilla Lasagna
1 jar picante sauce (20 oz.) 1 1/2 lbs. shrimp, uncooked, peeled and deveined 4 to 6 cloves of garlic, minced 1/8 tsp. cayenne pepper 1 tablespoon olive oil or veggie oil 1/3 cup butter or margarine 1/3 cup all purpose flour 1 can chicken broth (14 1/2 oz.) 1/2 cup whipping cream 15 corn tortillas (6 inches) warmed 1 pkg. crabmeat, flaked (can use imitation) 3 cups shredded Monterey/Colby Jack Cheese Preheat oven to 375 degrees.Place picante sauce in blender or food processor and process until smooth. Set aside. In a skillet cook shrimp, garlic and cayenne in oil until

Fishandseafood - Scampi Drenched In Garlic Butter Fishandseafood - Scampi Drenched In Garlic Butter

Fishandseafood - Scampi Drenched In Garlic Butter
Garlic-Butter Sauce: 3/4 cup Butter 1 T. Garlic, finely minced 1 cup Clam juice 1/4 cup Flour 1 T. Parsley, minced 1/3 cup White wine Juice of 1/2 lemon 1 t. Basil, dry 1/4 t. Nutmeg Salt and pepper 1/2 cup light cream Scampi: 2 T. Butter 1/3 cup Olive oil 1 T. Garlic, minced Juice of 1 lemon 1 T. Parsley, chopped 1/2 t. Red pepper, crushed 1 T. Basil, fresh 1/4 cup White wine Salt and pepper 3 lb. Shrimp, (8-15/lb.) de-veined Sauce: Melt butter with garlic in saucepan over medium heat; do not let the garlic brown.