I had the pleasure of having Chef Paul Prudhomme’s Seafood Crepes at K-Paul’s Louisiana Kitchen in New Orleans. that was before he moved to New York to start up a new restaurant. I decided that day I just had to try to reproduce his tasty dish. Back in the day, he himself ate his meals in the main dining room of his New Orleans establishment when he wasn’t busy in the kitchen. He often walked over to your table to ask if you enjoyed what you ordered. 🙂
His creation had both crab meat and shrimp in it, but crab in Central Texas leaves much to be desired, so I just use just shrimp or may toss in a few crawfish tails for my version. Man, do these ever come out GOOD! My hubby just loves them! These are definitely different from K-Paul’s crepes, but I think they are an equally good dish. I don’t recall any wine in his version either, but I like a little in my creamy seafood dishes, so I added a little sherry to my recipe. You need to leave it out if you’re still in Atkins Induction phase. But they’ll are just as delicious without the wine! These would not be suitable for Paleo-Primal followers.
For this creation, I used Jennifer Eloff’s latest low-carb dessert crepe recipe, with a couple changes. That recipe is here: http://low-carb-news.blogspot.com/2013/02/ultra-low-carb-crepes-and-another-idea.html . I omitted the sweetener and vanilla for my savory application and replaced with 1/8 tsp. salt. I also made my crepes earlier in the evening so those would be ready to go when it was time to prepare the dish and assemble for dinner. I just stacked the cooked crepes with plastic between each one and left on the counter. My crepe maker is 7″ in diameter (Jennifer’s is only 5″) so I only got 5 crepes from her recipe. Therefore, each of my unfilled crepes have slightly more calories and carbs:134 calories, 10 g fat, 7 g protein, 3.56 g carbs, 0.28 g fiber and 3.28 g net carbs.
This recipe is featured in Jennifer Eloff’s low-carb cookbook series Low Carbing Among Friends (Vol. 4). The series is a collection of recipes by some of the most talented low-carb cooks on the web! Order yours here: Amazon.com or at http://amongfriends.us/order.php
INGREDIENTS:
1 recipe crepes (five 7″ crepes, made by Jennifer Eloff’s recipe, minus the sweetener and vanilla:
FILLING:
5 oz. shrimp, peeled and chopped coarsely (leave 1 or 2 whole for garnish if desired)
3 slices low-sodium, no salt added bacon, chopped
1 large shallot, sliced thin
¼ c. red bell pepper, chopped
¼ c. parsley, chopped
¼ c. white wine or sherry
¼ tsp. my Seafood Spice Blend
Dash each salt and black pepper
1 c. heavy cream
½ c. water
1/4 tsp. glucomannan powder (or use your preferred thickener)
DIRECTIONS: Make the crepes ahead by that recipe’s directions. Stack them with plastic wrap between each so they won’t stick together. When ready to prepare meal, brown the chopped bacon over high heat in a non-stick skillet. When it is browned, added the shallot and red bell pepper. Saute until they are tender. Add all the shrimp, including those left whole for garnish. Remove the 2 whole garnish shrimp and set aside for now. Add the parsley, wine (if using) and the salt and pepper to the skillet mixture. Simmer a few minutes. Lower heat to lowest setting. In a bowl, whisk the cream, water and slowly dust the glucomannan over the liquid (or whatever thickener you’re using), whisking constantly until blended. Pour the liquid into the skillet and simmer the filling a couple minutes to meld flavors. The sauce will turn slightly pink from the bell pepper. 🙂 Turn off heat and plate the crepes as follows:
ASSEMBLY: Place your serving platter by the skillet and the stack of cooked crepes close at hand. Try to visually judge in the skillet 1/5 of the filling as you have 5 crepes to fill. Using a slotted spoon, so as to get mostly just the solids, place 1/5 (about 1 cooking spoon) of the filling into one of the crepes, roll carefully and lift the filled roll onto the platter, placing seam down. Repeat for the remaining crepes, lining them in a row. The remaining sauce in the skillet will be dribbled over the crepes. If you don’t have enough sauce left to do this, add a little more cream, blend with a spoon and adjust salt if needed. Then pour the sauce down the center of the crepes on the platter and garnish with the 2 whole shrimp you browned and a sprinkle of chopped parsley if desired. I hope you enjoy these as much as we did!
NUTRITIONAL INFO: Makes five servings, each contains:
371.2 calories, 30.5 g fat, 7.06 g carbs, .62 g fiber, 6.44 g NET CARBS, 15.44 g protein, 287 mg sodium
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