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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

SHRIMP AND ASPARAGUS CREPES WITH CHARDONNAY SABAYON Recipe

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This recipe for SHRIMP AND ASPARAGUS CREPES WITH CHARDONNAY SABAYON is from THE REEVES FAMILY'S FAVOURITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz fresh asparagus
1 lb large shrimp, peeled and deveined
1/4 c water chestnuts
2 tbsp oil
2 green onions, sliced
1/2 c arugula

1 c chardonnay wine
1 shallot minced
1/4 tsp sugar
1/4 tsp pepper
pinch of salt
3 egg yolks
1/4 c butter cubed
12 crepes
Directions:
Directions:
Snap tough ends from asparagus and discard. Diagonally cut asparagus into 1 1/2 inch lengths. Cut water chestnuts into strips. In large skillet, heat oil over medium high heat and stir fry asparagus and shrimp for 2 minutes. Cover and steam until shrimp are pink and asparagus tender, about 2 minutes. Add water chestnuts and green onions. Transfer to paper towel-lined bowl, Cover and keep warm.
Chardonnay Sabayon: In a small saucepan, boil wine, shallot, sugar, pepper and salt until reduced to 3/4 c, about 5 minutes. Strain into heatproof bowl, let cool.
Whisk yolks into wine mixture that has been placed over saucepan of simmering water. Cook, whisking vigorously, until pale and thickened to consistency of custard, 5 minutes. Remove from heat and whisk in butter.
Remove paper towel from bowl of shrimp mixture. Add 1/2 c of the sabayon and stir to coat. Spoon down center of each crepe, roll up and place on warmed serving platter. Garnish with arugula and drizzle with remaining sabayon. Makes 6 servings.

 

 

 

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