Shrimp and Asparagus Crêpes with Chardonnay Sabayon

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 3 ratings.
Shrimp and Asparagus Crêpes with Chardonnay Sabayon

This recipe makes 6 servings

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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
  • Portion size: 6

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 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

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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