"SportKite1" > wrote in message
...
> >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
>
>
This sounds wonderful! Thanks Ellen!

Kilikini