Seafood crepes
One of the steps in this recipe, is to cut the shrimps lengthwise. When these are cooked, they curl up and offer a whole new texture experience not usually found with shrimps. The mix of tarragon and lemon also add to the taste sensation. You can make your own crepes (see Lobster Crepes recipe) or buy crepes for a faster production. These crepes can also be made with lobster and or crab if you like. Have fun!
Ingredients:
- 8 oz (250 g) cleaned shrimp.
- 8 oz (250 g) scallops.
- 3 tbsp (45 mL) unsalted butter.
- 1 shallot, finely chopped.
- 1 clove garlic, finely chopped.
- 1/2 cup (125 mL) dry white wine.
- 1 tbsp (15 ml) Pernod.
- 3 tbsp (45 mL) finely chopped chives.
- 2 tbsp (25 mL) chopped tarragon.
- 2 tsp (10 mL) finely grated lemon zest.
- Kosher salt and freshly ground pepper.
- 8 cooked crepes.
Instructions:
- Cut the shrimp in half, lengthwise, and the scallops in quarters or halves, depending on their size. Set aside
- a large frying pan, melt 2 tbsp (25 mL) of the butter over medium heat. Add the shallot and cook until transparent.
- Add the garlic, shrimp and scallops and cook, stirring constantly, until the seafood is just cooked.
- Using a slotted spoon, transfer the seafood to a bowl.
- Add the wine to the pan and bring to a boil, and deglaze by scraping up the browned bits from the pan.
- Boil until reduced by half, add the Pernod and pour over the shrimp and scallops in the bowl.
- Stir in the chives, tarragon, lemon zest and season with salt and pepper.
- Preheat the oven to 400 F (200 C).
- Butter a 9 x 13-inch (23 x 33-cm) baking dish with the remaining butter.
- Put 1 crepe on the counter and place 2 to 3 tbsp (25 to 45 mL) of seafood mixture on it just below the centre.
- Roll up the crepe and place it in the prepared baking dish.
- Repeat until all the cr'pes and mixture are used up.
- Pour the remaining liquid over the crepes cover the baking dish with foil and bake for about 15 minutes or until hot.
- Serve immediately.