Fresh Friday Recipe: Shrimp Crêpes with Wilted Baby Kale
Last night I went to prepare dinner for my kids. My daughter put in a special request. Pancakes for dinner. I decided this would be a good plan and went to the cupboard to get my pancake making supplies. When I got to my cabinet I was hit with a sudden inspiration. I saw the bag of William-Sonoma Crêpe mix that my husband had gotten for me for Christmas along with a beautiful new crêpe pan. It was beckoning to me. I decided rather than plain pancakes we’d have crêpes for dinner.
I decided on sweet crêpes for the kids, cinnamon sugar with sliced strawberries with scrambled Pete and Gerry’s Organic Eggs on the side. My daughter loved them and devoured them along with her eggs. My son who is two was not as convinced and became preoccupied with the sticky fingers he had acquired from tasting the cinnamon sugar buttery goodness and decided he did not want to eat them.
My palate was craving something more savory. After finding the perfect ingredients in my refrigerator I knew what I would make. I wanted to make a shrimp crêpe inspired by shrimp tacos. The end result was incredible. The perfect blend of sweet from the sweet cream crêpes combined with cumin pan-cooked shrimp with lime and Cholula Chili Lime Hot Sauce. The dish was made perfect with the addition of wilted Olivia’s Organics baby kale and some Cabot Sour cream. WOW!
Ingredients for Shrimp Crêpes with Wilted Baby Kale
- 2/3 cup William-Sonoma Sweet Cream Crêpe Mix (My next project in the kitchen is to learn how to make crêpe batter from scratch.)
- 2/3 cup Water
- 2 Pete and Gerry’s Organic Eggs
- Melted Unsalted Cabot Coop Butter to grease the crêpe pan
- 1 lb peeled and devined shrimp
- 1/2 teaspoon Cumin
- Lime Juice
- Cholula Chili Lime Hot Sauce (Use as much as you like . . . I like mine spicy!)
- Salt and Pepper to Taste
- Olivia’s Organics Cooking Greens–Baby Kale
- Cabot Coop Sour Cream
Prepare the Sweet Cream Crêpe Mix using water and 2 Pete and Gerry’s Organic Eggs. Blend until smooth. Cook crêpes using your crêpe pan (this takes practice!). Cover with foil and set aside.
Peel shrimp and season using 1/2 teaspoon cumin, salt and pepper to taste, freshly squeezed lime juice. Also add Cholula Hot Sauce with lime (add as much as you can handle. I like it spicy!!!!)
Meanwhile, boil water for your baby kale. When water reaches boiling add greens and cook until desired tenderness.
In a frying pan cook shrimp for approximately 2 minutes per side or until cooked through and pink. Don’t cook for too long as they will dry out quickly.
After all of your ingredients have been prepared separately lay out your crêpe and add shrimp. Top with wilted baby kale, Cabot Sour Cream. If desired you can add additional hot sauce and lime juice. Carefully fold your crêpe and ENJOY!
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