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GARLIC HERB SHRIMP CREPES




List of Ingredients



• CREPES:
  
• 4 EGGS
  
• 1 CUP FLOUR
  
• 1/2 CUP MILK
  
• 1/2 TEASPOON SALT
  
• 1/2 CUP CHICKEN BROTH
  
• 1 TABLESLPOON MELTED BUTTER
  
• FILLING:
  
• 2 TABLESLPOONS BUTTER
  
• 1 TABLESPOON OLIVE OIL
  
• 1 1/2 LBS RAW MEDIUM SHRIMP, PEELED, DEVEINED AND CUT INTO SMALL CHUNKS
  
• 4 TABLESPOONS MINCED GARLIC
  
• 2 TABLESPOONS MINCED SHALLOTS
  
• 1 TABLESPOON MIXED HERBS, BASIL, THYME, MARJORAM, PARSLEY AND OREGANO
  
• SALT AND PEPPER TO TASTE
  
• 3/4 CUP WHITE WINE
  
• HOT COOKED RICE
  






Instructions



1. MIX ALL OF THE INGREDIENTS TOGETHER IN A LARGE MIXER BOWL AND BEAT UNTIL SMOOTH. LET SIT FOR 20 TO 30 MINUTES. MAKE THE CREPES AND SET ASIDE.
   
2. IN A HEAVY SKILLET OVER MEDIUM HIGH HEAT, WARM THE BUTTER AND OIL. SAUTE THE SHRIMPS AND WHEN IT TURNS PINK, ADD THE GARLIC, SHALLOTS, HERBS, SALT AND PEPPER. TOSS TOGETHER AND SAUTE FOR 1 TO 2 MINUTES. REMOVE SHRIMP TO A WARM DISH.
   
3. TO THE SKILLET ADD THE WHITE WINE AND SCRAPE ANY BITS FROM THE BOTTOM OF THE PAN. BOIL FOR A FEW MINUTES TO REDUCE THE SAUCE SOME WHAT. ADD THE SHRIMP BACK AND COOK JUST UNTIL HEATED THROUGH.
   
4. ROLL A TABLESLPOON OR TWO OF THE SHRIMP MIXTURE INTO THE CREPES AND ROLL UP, PLACE ON A BED OF THE HOT RICE.
   
5. TOP WITH A LITTLE OF THE SAUCE AND SERVE.
   
6. 2 TO 3 SERVINGS
   






Final Comments


DELICIOUS!