Creamy (And Low Fat?!) Shrimp Crepe Filling |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Well, I tagged toni gifford's Lighter Crepes in Please Review My Recipe, and I didn't see anything that inspired me for filling...sooooo I modified my Baked Tilapia W/ Fondue Sauce and Crab a bit to create this delectable filling :) mmmmm it's creamy and delicious and (somewhat) healthy?? The French would not approve. Ingredients:
cooking spray |
2 tablespoons green onions, chopped |
1 tablespoon red onion, chopped |
1 tablespoon celery, chopped |
1/2 tomato, chopped |
1 tablespoon light butter |
2 tablespoons flour |
salt and pepper |
1/8 teaspoon nutmeg |
3/4 cup skim milk |
3/8 cup low-fat cheddar cheese, grated (i use 75% reduced-fat cabot white cheddar) |
1/8 cup sherry wine |
24 cooked medium shrimp, chopped |
1 tablespoon fresh parsley, separated into small sprigs |
4 (6 inch) crepes |
Directions:
1. Spray a nonstick pan with cooking spray. Saute onions and celery over medium-low heat, stirring occasionally. Set aside.
2. Melt the butter in a pan over medium-low heat. Stir in the flour and nutmeg until smooth.
3. Gradually stir in the milk. Cook until smooth and thickens a little.
4. Add the cheese, and stir until melted.
5. Add sauted vegetables, tomato, shrimp, and parsley, stirring to coat.
6. To assemble, place one crepe on a dinner plate and spoon seafood and sauce down the middle. Roll crepe and repeat.
7. Makes enough filling for 3-4 crepes, depending on how full you like them.
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