Shrimp and Asparagus Crêpes with Chardonnay Sabayon
This recipe makes 6 servings
|Per serving: about||-|
|total fat||25 g|
|sat. fat||11 g|
- 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.
- 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
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.
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