Shrimp and Asparagus Crêpes with Chardonnay Sabayon

By The Canadian Living Test Kitchen

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Shrimp and Asparagus Crêpes with Chardonnay Sabayon

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	424424 cal
pro	21 g21g pro
total fat	25 g25g total fat
sat. fat	11 g11g sat. fat
carb	23 g23g carb
fibre	2 g2g fibre
chol	327 mg327mg chol
sodium	386 mg386mg sodium
% RDI:	-
calcium	1313 calcium
iron	2626 iron
vit A	2929 vit A
vit C	1212 vit C
folate	5555 folate

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.

Ingredients

12 oz asparagus 12 12oz ozasparagus
1 lb large shrimp , peeled and deveined1 1lb lblarge shrimp, peeled and deveined
1/4 cup water chestnuts 1/4 1/4cup cupwater chestnutwater chestnuts
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 green onions , sliced2 2green oniongreen onions, sliced
1/2 cup arugula 1/2 1/2cup cuparugula
Chardonnay Sabayon:
1 cup chardonnay 1 1cup cupchardonnay
1 shallot , minced1 1shallotshallots, minced
1/4 tsp granulated sugar 1/4 1/4tsp tspgranulated sugar
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch salt 1 1pinch pinchsalt
3 egg yolks 3 3egg yolkegg yolks
1/4 cup butter , cubed1/4 1/4cup cupbutter, cubed
Crepes recipe Crepes recipe

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