Crepes With Shrimp Ala Susina Plantation

20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #23833

May 25, 2016



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Original is 6 servings
  • FOR CREPES
  • FOR SHRIMP FILLING

Nutritional

  • Serving Size: 1 (197.4 g)
  • Calories 337.9
  • Total Fat - 22.8 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 230.6 mg
  • Sodium - 673.4 mg
  • Total Carbohydrate - 16.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.8 g
  • Protein - 16.3 g
  • Calcium - 123.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Blend crepe ingredients in blender.

Step 2

Make crepes.

TO MAKE THE FILLING


Step 3

Melt butter add onion cook until translucent.

Step 4

Add seasoning.

Step 5

Add cream, then add shrimp; cook until just pink.

Step 6

On warm plate, put a crepe, then put 2 tablespoons into each crepe.

Step 7

Roll up then put a little sauce over crepe.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, look for ones that are bright pink and smell like the ocean.
  • When choosing butter, opt for a higher quality butter for the best flavor.

  • Substitute almond milk for regular milk - Almond milk is a great dairy-free alternative for those who are lactose intolerant or vegan. It also has a slightly nutty flavor that pairs well with the shrimp filling.
  • Substitute olive oil for butter - Olive oil is a healthier alternative to butter and is a great source of healthy fats. It also adds a nice flavor to the shrimp filling.

Vegetarian Crepes Omit the shrimp and replace the heavy cream with a vegan cream substitute. Add 1/2 cup of chopped mushrooms, 1/4 cup of diced bell peppers, and 1/4 cup of diced celery to the onion and butter mixture. Cook until vegetables are tender and proceed with the recipe as directed.



Roasted Asparagus with Lemon and Parmesan - Roasted asparagus is a great accompaniment to the Crepes with Shrimp Ala Susina Plantation. It is a light and flavorful side dish that pairs well with the creamy shrimp filling. The lemon and parmesan add a nice zesty flavor that will complement the dish nicely.


Herbed Rice Pilaf: Herbed rice pilaf is a great side dish to serve with the Crepes with Shrimp Ala Susina Plantation. This dish is light and flavorful, and the herbs add a nice touch to the dish. It also pairs well with the creamy shrimp filling, and can help to balance out the flavors of the dish.




FAQ

Q: How do I make the crepes?

A: To make the crepes, blend together the flour, sugar, milk, eggs, and salt in a blender. Heat a non-stick pan over medium-high heat and pour about 2 tablespoons of the crepe batter into the pan. Spread the batter evenly in the pan and cook until the crepe is lightly browned, about 1-2 minutes. Flip the crepe and cook for an additional 1-2 minutes. Transfer the crepe to a plate and repeat the process with the remaining crepe batter.



Q: How do I store leftover crepes?

A: Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the crepe in a damp paper towel and microwave for about 20-30 seconds. Alternatively, you can also reheat the crepes in a skillet over medium heat for about 1-2 minutes.

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Fun facts:

The Susina Plantation, the namesake of this recipe, was a plantation located in Louisiana owned by the wealthy and famous Louisiana politician Jean Baptiste Le Moyne de Bienville.

The original recipe for this dish was created by renowned chef Paul Prudhomme, who was a major influence in the Cajun and Creole cuisines of Louisiana.