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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crepes: Shrimp/Chicken Asparagus with Chardonnay Sabayon Recipe

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This recipe for Crepes: Shrimp/Chicken Asparagus with Chardonnay Sabayon is from She Sure Can Cook, 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:  
Use basic crepe recipe for crepes. Can make ahead.

Filling
12 oz asparagus
1 lb large shrimp, peeled or 1 lb chicken
¼ cup water chessnuts
2 green onion, sliced

Chardonnay Sabayon
1 cup chardonnay wine
1 shallot, minced
¼ tsp sugar and pepper
pinch salt
3 egg yolks
¼ cup butter, cubed
Directions:
Directions:
1.Cut asparagus into 1½ inch lengths
Cut water chessnuts into thin strips
Cut shrimp in half horizontally.
2. Stir-fry asparagus and shrimp for 2 minutes in a little oil. Cover and steam til tender, about 2 minutes.
3. Add water chessnuts and gr onions. Transfer to bowl.

Sauce
1. In small saucepan, boil win, shallot, sugar pepper and salt until reduced to ¾ cup, about 5 minutes. Strain into heatproof bowl, let cool.
2. Whisk yolks into wine mixture; place over saucepan of simmering water. Cook, whisking vigorously, until pale and thickened like custard. 5 Minutes. Remove from heat ;whisk in butter.
3. Mix ½ cup sabayon with shrimp mixture. Spoon down center of each crepe and roll.
4. Top with remaining sabayon and serve.

 

 

 

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