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    Curried Shrimp Crepes

    Source of Recipe


    Recipe Introduction

    Makes 6 servings
    Prep: 50 minutes
    Bake: 30 minutes

    List of Ingredients

    12 ounces frozen, peeled cooked shrimp or frozen crab-flavored, chunk-style fish pieces
    3/4 cup all-purpose flour
    1 cup skim milk
    1 beaten egg
    Dash salt
    Nonstick spray coating
    1 medium onion, chopped
    1 clove garlic, minced
    2 teaspoons curry powder
    1 10-3/4-ounce can condensed cream of mushroom soup
    3 tablespoons skim milk
    1 medium apple, chopped


    1. Thaw and drain the frozen shrimp or crab-flavored fish; set aside. Meanwhile, for crepes, combine all-purpose flour, the 1 cup milk, egg, and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter.
    2. For filling, spray a cold medium saucepan with nonstick spray coating. Heat saucepan over medium heat. Add onion and garlic. Cook until onion is tender, stirring often. Add curry powder; cook and stir for 1 minute more. Then, stir in condensed soup and the 3 tablespoons milk. Remove from heat. Remove 3/4 cup of the soup mixture; cover and chill. If desired, reserve some shrimp for garnish. Stir remaining shrimp or fish and apple into remaining soup mixture.
    3. To assemble, spoon 1/4 cup of the shrimp or fish mixture onto the unbrowned side of each crepe. Roll up. Place filled crepes, seam side down, in a 13x9x2-inch baking dish or 6 individual casseroles. Cover and chill for 2 to 24 hours.
    4. Before serving, stir the reserved soup mixture. Spoon soup mixture on top of filled crepes. Cover and bake in a 350 degree F oven about 30 minutes or until heated through. If desired, garnish with reserved shrimp. Makes 6 servings.

    Nutrition facts per serving:
    calories: 219
    total fat: 6g
    cholesterol: 158mg
    sodium: 598mg
    carbohydrate: 23g
    protein: 17g




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