| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 2 | Servings | ||
INGREDIENTS
| 1/2 | md | Onion |
| 3 | lg | Roma tomatoes |
| 1/2 | lb | Medium shrimp; peeled |
| 1/2 | pt | Cream |
| 2 | Shots bourbon | |
| Salt and pepper; to taste | ||
| 8 | oz | Flour |
| 2 | Eggs | |
| 1 | c | Milk |
| 1/2 | ts | Truffle oil |
INSTRUCTIONS
FOR THE SAUCE FOR THE CREPE BATTER For the batter. In a med bowl, crack two eggs and whisk for 2 minutes Incorporate milk, stir for 2 minutes Gently fold in the (sifted) flour with whisk until batter is smooth add oil, salt pepper to taste refrigerate for at least 2 hours To Make the Crepes. Heat a cast iron crepe pan or frying pan to med-hi heat Brush with olive oil - removing any excess Pour 2-3 oz of crepe batter into center of pan. Swirl pan to distribute the mixture evenly Cook until there is no wet mixture on top. Loosen edges with spatula and flip Cook for 1 minute until just done. Roll and set aside For the Sauce. Heat a pan over med to med-hi heat Saute' off diced tomatoes and onion in a little olive oil until soft Add the shrimp and cook until pink but still juicy Add bourbon and flame the alcohol off Add and cream and reduce by half Season, garnish, and serve. *Recipe by Andrew Bingham. Source: Don's Kitchen, Denver, CO. [24 Aug 98 recipes, RealVideo cooking demos; live KitchenCam; on-line store; mastercook] http://www.donskitchen.com Notes: A light entree or it can be served as an appetizer. The sauce is also excellent with rice. "This is my get 'Get Lucky' sauce. Give it a try, it may work for you too." - Bingham I watched Martin make this one on TV. Pre-cooking the ribs a bit gets rid of some of the fat. Recipe by: Don's Kitchen: Posted by Andrew Bingham Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Aug 24, 1998, converted by MM_Buster v2.0l.
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