>From: "kilikini"

>Aloha folks! I have some fresh asparagus that needs to be eaten soon and I
>have some frozen shrimp. I'm looking for a good, tried and true recipe
>using these two main ingredients. I've been craving crepes and thought I
>might try some sort of shrimp/asparagus crepe dish with a sherry-type cream
>sauce. I did a google search, but I didn't see anything like what I have in
>mind. Is it because you shouldn't really pair shrimp and asparagus together
>like this?
>
>Any ideas for sauce help or should I just not go there at all?
>
>TIA
>
>Kilikini

If your shrimp are in the shells, save the shells and put them in a hot frying
pan with a bit of oil and toss until they turn pink. Add a small shot of sherry
to deglaze. Lower the heat and add a 1 1/2 cups of whole milk. Add a bay leaf,
a pinch of paprika and let simmer for a half hour or so. Thicken with a bit of
roux and Voila...you have a quicky newburg sauce.

What I would do is make the crepes first and set aside to cool. I'd then trim
and chop the asparagus into bite size pieces and saute with some finely chopped
shallots. Then I'd saute the shrimp in butter and chop into the same size as
the asparagus. Combine into a mixture along with a few T of the sauce to bind.
Fill your crepes with the mixture and place in a baking dish and top with the
rest of the sauce. Stick under a broiler for two minutes until bubbly and
starting to brown.

Serve.
Ellen