Shrimp and Asparagus Crêpes with Chardonnay Sabayon Shrimp and Asparagus Crêpes with Chardonnay Sabayon

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2005


Chardonnay Sabayon:


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 facts <b>Per serving:</b> about

  • Sodium 386 mg
  • Protein 21 g
  • Calories 424.0
  • Total fat 25 g
  • Cholesterol 327 mg
  • Saturated fat 11 g
  • Total carbohydrate 23 g


  • Iron 26.0
  • Folate 55.0
  • Calcium 13.0
  • Vitamin A 29.0
  • Vitamin C 12.0
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Shrimp and Asparagus Crêpes with Chardonnay Sabayon