Lunch Tennis Special (Shrimp/crab crepes)
Ingredients
- 4 crepes
- 6 oz lump crabmeat
- 6 boiled gulf shrimp (diced)
- 4 oz Romano cream
- Salt & pepper to taste
- Shaved Parmesan cheese sprinkle to garnish
- *
- Romano cream sauce (Following is for 21 ozs of Romano cream sauce):
- 1/2 quart milk
- 1 cup heavy cream
- 1/8 cup blond roux (which is equal parts flour & butter)
- 1/8 cup white wine
- salt & pepper to taste
- 1/2 tsp crab base
- 1/2 tsp crab base
Instructions
Heat seafood in Romano cream until bubbling hot. Divide seafood equally, roll up crepes, ladle cream sauce over & garnish with Parmesan cheese.
Serve hot!
Romano cream sauce
(Following is for 21 ozs of Romano cream sauce):
1/2 quart milk
1 cup heavy cream
1/8 cup blond roux (which is equal parts flour & butter)
1/8 cup white wine
salt & pepper to taste
1/2 tsp crab base
1/4 cup grated Romano cheese
Heat milk & cream in non-reactive saucepan. Whisk in roux & white wine. Stir until thickened & smooth. Add crab base & season to taste w salt & pepper. Pull off of heat & stir in Romano cheese. Serves two.
Serve hot!
Romano cream sauce
(Following is for 21 ozs of Romano cream sauce):
1/2 quart milk
1 cup heavy cream
1/8 cup blond roux (which is equal parts flour & butter)
1/8 cup white wine
salt & pepper to taste
1/2 tsp crab base
1/4 cup grated Romano cheese
Heat milk & cream in non-reactive saucepan. Whisk in roux & white wine. Stir until thickened & smooth. Add crab base & season to taste w salt & pepper. Pull off of heat & stir in Romano cheese. Serves two.
Recipe Info
Views
714
Date
November 15, 2003
Categories
Seafood