Tested till perfect Shrimp and Asparagus Crêpes with Chardonnay Sabayon

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 12 oz 12ozasparagus
  • 1 lb 1lblarge shrimp, peeled and deveined
  • 1/4 cup 1/4cupwater chestnutwater chestnuts
  • 2 tbsp 2tbspvegetable oil
  • 2 2green oniongreen onions, sliced
  • 1/2 cup 1/2cuparugula

Chardonnay Sabayon:

  • 1 cup 1cupchardonnay
  • 1 1shallotshallots, minced
  • 1/4 tsp 1/4tspgranulated sugar
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchsalt
  • 3 3egg yolkegg yolks
  • 1/4 cup 1/4cupbutter, cubed
  • crepes recipe
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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.

Nutritional Information Per serving: about

cal 424 pro 21g total fat 25g sat. fat 11g
carb 23g fibre 2g chol 327mg sodium 386mg

% RDI:

calcium 13 iron 26 vit A 29 vit C 12
folate 55
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