California Wild Rice Crepes with Chili Lime Shrimp

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A perfect Sunday Brunch dish or make smaller for a Passed Hors d’hoeuvre

Wild Rice Crepes with Chili Lime Shrimp

Crepes:

40g California Wild Rice
225ml Chicken, vegetable stock or water
1 Tbsp. Fresh chives, thinly sliced
2 large eggs
50ml milk
40g all purpose flour
70g melted butter Salt and pepper to taste

Shrimp:

450g 21/25 count US Shrimp
2 cloves of garlic, finely minced
1 shallot, finely minced
1 tsp. Fresh ginger, finely minced
1 Tbsp. Peanut or vegetable oil
60g heavy cream
1 tsp. Chili powder
1 tsp. Lime zest
1 tsp fresh lime juice
225g Queso Fresco, shredded Salt and pepper to taste

Method Crepes:

Boil the stock or water and add California Wild Rice. Simmer covered for about 45 minutes or until rice is plumped and half the kernels
open. Cool. In a blender, place eggs, milk, flour, the melted butter and salt and white pepper to taste, puree until smooth. Add rice and chives, pulse 2-3 times, just enough to incorporate. Cook 30ml. portions of the rice batter in a no-stick fry pan until lightly browned on both sides. Reserve for service.

Method Shrimp :
In a medium sauté pan, over medium heat, place the peanut oil, garlic, shal lots, and ginger. Stir and cook for 2 minutes, add the shrimp and sauté for 2 more minutes, then add cream, chili powder, lime zest, and salt/pepper to taste. Simmer for 2-more minutes. Remove from heat, and stir in half the cheese.
To plate up: Lay out crepes, place 1/ 6 of shrimp in each crepe, roll over, and plate. Sprinkle remaining cheese over the top and serve immediately
Makes 6 servings

Nutrition facts per serving: kcal: 343; Fat: 21g; Protein: 25g; Carbohydrates: 13g

by schmidt — last modified 2010-09-28 20:15

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	California Wild Rice Crepes with Chili Lime Shrimp Document Actions A perfect Sunday Brunch dish or make smaller for a Passed Hors d’hoeuvre Wild Rice Crepes with Chili Lime Shrimp Crepes: 40g California Wild Rice 225ml Chicken, vegetable stock or water 1 Tbsp. Fresh chives, thinly sliced 2 large eggs 50ml milk 40g all purpose flour 70g melted butter Salt and pepper to taste Shrimp: 450g 21/25 count US Shrimp 2 cloves of garlic, finely minced 1 shallot, finely minced 1 tsp. Fresh ginger, finely minced 1 Tbsp. Peanut or vegetable oil 60g heavy cream 1 tsp. Chili powder 1 tsp. Lime zest 1 tsp fresh lime juice 225g Queso Fresco, shredded Salt and pepper to taste Method Crepes: Boil the stock or water and add California Wild Rice. Simmer covered for about 45 minutes or until rice is plumped and half the kernels open. Cool. In a blender, place eggs, milk, flour, the melted butter and salt and white pepper to taste, puree until smooth. Add rice and chives, pulse 2-3 times, just enough to incorporate. Cook 30ml. portions of the rice batter in a no-stick fry pan until lightly browned on both sides. Reserve for service. Method Shrimp : In a medium sauté pan, over medium heat, place the peanut oil, garlic, shal lots, and ginger. Stir and cook for 2 minutes, add the shrimp and sauté for 2 more minutes, then add cream, chili powder, lime zest, and salt/pepper to taste. Simmer for 2-more minutes. Remove from heat, and stir in half the cheese. To plate up: Lay out crepes, place 1/ 6 of shrimp in each crepe, roll over, and plate. Sprinkle remaining cheese over the top and serve immediately Makes 6 servings Nutrition facts per serving: kcal: 343; Fat: 21g; Protein: 25g; Carbohydrates: 13g by schmidt — last modified 2010-09-28 20:15
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California Wild Rice Crepes with Chili Lime Shrimp

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