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Shrimp Mushroom Crepe with Cheese sauce - Bonaire Island inspired


The sea's underworld and a memorable tiny Island served up this dish interpretation.
The smooth sand, dancing corals and sea life inspired the creation of this open-faced crêpe.



It wasn't too long ago that Hubby and I traveled to the tiny Caribbean Island of Bonaire.

Amongst the natural beauty, its people are what brings the real warmth and character.



Fish and their habitat are appreciated recreationally by diving aficionados worldwide.

I was told this happens to be one of the top five spots in the world to revel in the seas beauty.




Our new friend here tends to agree.
The sea is truly her oyster ;o)



Seafood is however at the forefront and...
imagination runs wild using what's sustainable.



The twists and turns offered by the sea's paradiscal garden...
has prompted this open-face shrimp crêpe.
***

Shrimp Mushroom Crêpe
with Parmesan cheese sauce

serves 2-4 depending on appetite ;o)
yields about 8 x (8 in./20cm) very thin crêpes

Click HERE for PRINTER version

INGREDIENTS:
(American / Metric measures)

Crêpes: (can be made ahead)
. 1 cup (150g) all-purpose flour
. 1 tsp. (5ml) baking powder
. 1/4 tsp. (1.5ml) sea salt
. 2 Tbsp. (20ml) E.V. Olive oil
. 1/2 cup (125ml) milk (low fat+)
. 1/2 cup (125ml) water
. 1 xLarge egg
Shrimp and Mushroom mix:
. 1 Tbsp. E.V. Olive oil
. 2 shallots, thinly sliced
. 1 cup (250ml) mushrooms (Asian 'straw' were used)
. 16 medium raw shrimps
. generous pinch: salt, marjoram, tarragon
Cheese sauce:
. 1 Tbsp. (15ml) unsalted butter
. 2 Tbsp. (30ml) all-purpose flour 
. 1 cup (250ml) milk (1%+ fat)
. 1/8 cup (30ml) Sherry or White wine
. 1/2 tsp. (2.5ml) Dijon Mustard
. 1/4 tsp. (1.5ml) ground nutmeg
. 1/4 tsp. (1.5ml) salt
. 1 cup (130g) Parmesan cheese, grated


PREPARATION:
...Crêpes: 
1. In a blender, place all DRY ingredients first.  Then, add all the WET ingredients.   Pulsate the mix a few times before swirling it until smooth for no more than a minute.  Note: the batter renders a very liquid consistency.   Pour the batter into a deep medium bowl.  If time permits, it's always better to set this batter aside to let the flour expand.  
3. Prepare two big side plates to shelter the crêpes as they're all being cooked.  This will keep them from drying out.
. Pre-heat a lightly greased non-stick skillet pan at medium heat.  Note: depending on your stove's strength...after the first crêpe, you might need to lower the heat very slightly.
4. Each crêpe should require about the amount filling a small ladle.  If using a bigger ladle, only fill it halfway.   Pour and swirl the batter into the skillet with one quick motion from side to side and around.  Note: If you've never made crêpes before, a little practice may be had on the first few tries...don't despair.
5. When the batter starts showing surface bubbles and it starts lifting slowly from the sides...it will be time to carefully nudge the crêpe from the perimeter and flip it.  Cook it mildly (30 seconds) on the reverse side.  Take it off the skillet and place it in between the two side dishes.  Repeat the process.   Set crêpes aside for later use.


...Shrimp and Mushroom mix:
6. In a medium skillet, heat the oil on medium-high.  Sauté the shallots until translucent and then add the mushrooms to cook until tender.  Add the shrimps and seasoning at the very end.  Toss and combine for no more than a minute.  Afterwards, immediately remove from the heat.  Cover and set aside while preparing the cheese sauce.

...Cheese sauce:
7. In a medium saucepan, melt the butter on low heat and quickly whisk in the flour to create a 'roux'.     A few seconds later when the flour has cooked, temporarily remove the pot away from heat in order to add a very small amount of milk.  Whisk until a smooth consistency is reached. This will avoid a lumpy type sauce. 
8. Place the pot back on the heat and gradually add the rest of the milk to then quickly whisk to fully combine.   Raise the heat to medium-high.   After a minute or so, add the wine and whisk a little more vigorously.   As about another minute passes, you'll notice the sauce starts thickening as it slowly starts raising on the sides. It's ready.  Remove it immediately from the heat. 
9. Afterwards, add the mustard, seasonings and cheese.  Stir to combine and set temporarily aside while assembling the rest of the dish's components.  Note: whisk the sauce every so often as well.


...Assembly and decoration:
10. Roll up four of the crêpes and  'chiffonade' the roll into many slices to create the twirls and curls.  Set aside.  The remaining crêpes can now be placed on their serving dishes.
11. Pour the cheese sauce evenly over top by spreading from the center outwards and leaving an exposed edge.  Afterwards, the mix of shrimp and mushrooms can be placed.  Finishing off with the decorative crêpe curls.   It's now ready to serve immediately.  Bon appetit.




While on vacation in the Islands, many elements served to re-energize the creative process in my 'cucina'.  

I'm so looking forward to sharing more of what is enjoyed at my table...especially seafood dishes.

Here's hoping that you're all enjoying your kitchen's creative moments as well.

Have an inspirational week everyone.

Ciao for now and flavourful wishes,
Foodessa

Comments or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Go HERE for more SAVOURY creations.







Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.