Shrimp and Asparagus Crêpes with Chardonnay Sabayon
Treat Mom to our May issue cover recipe — succulent shrimp, tender-crisp asparagus and savoury crêpes bathed in a creamy sauce is guaranteed to win rave reviews for the cook.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 424 |
| pro | 21 g |
| total fat | 25 g |
| sat. fat | 11 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 327 mg |
| sodium | 386 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 26% |
| vit A | 29% |
| vit C | 12% |
| folate | 55% |
-
12 oz (375 g) asparagus
1 lb (500 g) large shrimp, peeled and deveined
1/4 cup(50 mL) water chestnuts
2 tbsp (25 mL) vegetable oil
2 green onions, sliced
1/2 cup (125 mL) arugula
Chardonnay Sabayon:
1 cup (250 mL) chardonnay wine
1 shallot, minced
1/4 tsp (1 mL) each granulated sugar and pepper
Pinch salt
3 egg yolks
1/4 cup (50 mL) butter, cubed
12 Crêpes
Preparation:
Snap tough ends from asparagus and discard. Diagonally cut asparagus into 1-1/2-inch (4 cm) lengths. If desired, slice shrimp in half horizontally. Cut water chestnuts into matchstick-size strips.
In large skillet, heat oil over medium-high heat; stir-fry asparagus and shrimp for 2 minutes. Cover and steam until shrimp are pink and asparagus is tender-crisp, about 2 minutes. Add water chestnuts and green onions. Transfer to paper towel-lined bowl. Cover and keep warm.
Chardonnay Sabayon:
Meanwhile, in small saucepan, boil wine, shallot, sugar, pepper and salt until reduced to 3/4 cup (175 mL), about 5 minutes. Strain into heatproof bowl; let cool.
Whisk yolks into wine mixture; place over saucepan of simmering water. Cook, whisking vigorously, until pale and thickened to consistency of custard, 5 minutes. Remove from heat; whisk in butter.
Remove paper towel from bowl of shrimp mixture. Add 1/2 cup (125 mL) of the chardonnay sabayon and stir to coat. Spoon down centre of each crêpe; roll up and place on warmed serving platter. Garnish with arugula. Drizzle with remaining sabayon.
Source
Canadian Living Magazine: May 2005
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