California Wild Rice Crepes with Chili Lime Shrimp

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A perfect Sunday Brunch dish or make smaller for a passed Hors d’hoeuvre

~Executive Chef Collin Moody~
Asilomar Conference Grounds
Pacific Grove, California

Makes 6 servings

  • ¼ cups California Wild Rice
  • 1 cup Chicken, vegetable stock or water
  • 1 Tbsp. Fresh chives, thinly sliced
  • 2 large eggs
  • ¼ cup milk
  • 1/3 cup all purpose flour
  • ¼ cup melted butter
  • Salt and pepper to taste
  • Shrimp:
  • 1 pound 21/25 count US Shrimp
  • 2 cloves of garlic, finely minced
  • 1 shallot, finely minced
  • 1 tsp. Fresh ginger, finely minced
  • 1 Tbsp. Peanut or vegetable oil
  • ¼ cup heavy cream
  • 1 tsp. Chili powder
  • 1 tsp. Lime zest
  • 1 tsp fresh lime juice
  • 1/2 lb Queso Fresco, shredded
  • Salt and pepper to taste
Cooking Instructions:

In a medium sauté pan, over medium heat, place the peanut oil, garlic, shallots, and ginger.
Stir and cook for 2 minutes, add the shrimp and sauté for 2 more minutes, then add cream, chilipowder, lime zest, and salt/pepper to taste.
Simmer for 2-more minutes.
Remove from heat, and stir in half the cheese.

To plate up: Lay out crepes, place 1/ 6 of shrimp in each crepe, roll over, and plate.

Sprinkle remaining cheese over the top and serve immediately

Boil the stock or water and add California Wild Rice.
Simmer covered for about 45 minutes or until rice is plumped and half the kernels open. Cool.
In a blender, place eggs, milk, flour, the melted butter and salt and white pepper to taste, puree until smooth.
Add rice and chives, pulse 2-3 times, just enough to incorporate.
Cook 1/8 c. portions of the rice batter in a no-stick fry pan until lightly browned on both sides.
Reserve for service.

Nutrition facts per serving: Cal 343, (187 from fat), Total Fat 21g. Protein 25g Carbohydrates 13g

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Collin Moody, Asilomar Conference Grounds, Pacific Grove, California
Compliments of California Wild Rice Advisory Board
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