California Wild Rice Crepes with Chili Lime Shrimp
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Executive Chef Collin Moody
ingredients
1/4 cups California Wild Rice
1 cup Chicken, vegetable stock or water
1 Tbsp. Fresh chives, thinly sliced
2 large eggs
1/4 cup milk
1/3 cup all purpose flour
1/4 cup melted butter
Salt and pepper to taste
For the 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
1/4 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
Instructions
For the Crepes:
1. 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.
2. In a blender, place eggs, milk, flour, the melted butter and salt and white pepper to taste, puree until smooth.
3. Add rice and chives, pulse 2-3 times, just enough to incorporate.
4. Cook 1/8 cup portions of the rice batter in a no-stick fry pan until lightly browned on both sides. Reserve for service.
For the Shrimp:
1/ 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.
2. Then add cream, chili powder, lime zest, and salt/pepper to taste, and simmer for 2-more minutes. Remove from heat, and stir in half the cheese.
3. 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.
This recipe was provided by the California Wild Rice Advisory Board.
Nutrition Facts: Calories - 343, (187 from fat), Total Fat - 21g, Protein - 25g, Carbohydrates - 13g
makes:
6 servings
serving size:
