Shrimp and Asparagus "Crepes"
Jan. 20, 2013 6:12 am
Updated: Jan. 21, 2013 6:50 am
Last night I wanted to make something different for dinner. Had some great looking shrimp and asparagus. Time got short and I did not feel inclined to make my own crepes so used some 100 calorie 10 inch whole wheat tortillas. I also saw a demontration
of searing seafood in grapeseed oil on PBS. I had a bottle of said oil from a Christmas gift basket. Evidently it has a higher smoke point and it worked like a charm to start cooking the shrimp before finishing in the baked "crepes" with out making them tough.
My oil was basil flavored. If yours isn't, add about 1 tablespoon fresh minced or 1 teaspoon of dried to the shrimp when they are resting off the heat.
Shrimp and Asparagus "Crepes"
3/4 lb thin asparagus, trimmed of woody ends
2 Tablespoons grapeseed oil, divided
20 jumbo shrimp, peeled and deveined
5, 10 inch whole wheat tortillas
5 slices Swiss cheese
1 clove garlic, minced
8 oz. fresh mushrooms, sliced
1/2 cup dry white wine, clam juice or chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon dried dill, optional
2 tablespoons grated Parmesan cheese, optional
Steam cook asparagus in microwave for 3 minutes.
Preheat oven to 350 degrees F
Heat 1 tablespoon oil in large non-stick skillet until hot. Place shrimp in pan. Immediately turn shrimp over in order you put them in the pan. Cook 30 seconds. Shrimp should be pink on outside and curled. Remove to bowl and keep warm. Add additional oil to
pan and reduce heat. Saute garlic and mushrooms for about one minute. Cover skillet and sweat for another minute. Uncover and add wine, stirring and scraping the bottom of the pan. Stir in mustard and dill. Simmer uncovered another minute to reduce liquid
1/3 to 1/2.
Divide aspargus spears between tortillas. Place 4 shrimp in a line in the middle of each tortilla. Cut each slice of cheese in half and place in a line over shrimp. Roll one side of tortilla over the shrimp and then the other side. Place tortilla rolls in a
greased 9X13 inch pan seam side down. Pour mushroom sauce over all. Sprinkle with Parmeson cheese, if desired. Cover pan with foil and bake for 35 to 40 minutes until well heated through. 5 servings.
I began the meal with a large tossed salad and was satisfied with one "crepe". My husband had two.
If I served this for guests I would accompany them with a contratsting steamed or roasted vegetable like carrots or squash.
