... out of the blue, you are suddenly presented with: A BAG... OF SHRIMP?
There's a story to this, as inferred in a previous post - although it doesn't make much sense to me, so I doubt it would to you either. The women's ministry at our church is doing a Secret Sisters gift exchange currently, and my Secret Sister has been showering me with frequent and random gifts for the past couple of months now. Yesterday she left me a totally adorable stuffed Siamese cat with big ol' buggy eyes... it was so soft I could hardly put it down.
Anyway, a few weeks ago, I was leaving at the end of church, when one of the women caught me and said I should check the back table, there was a gift bag there for me from my Secret Sister. I picked it up and carried it with me to the car, while Hubby-head was socializing a bit. Once in the car, I decided to take a closer look. It was a nice vinyl bag with ocean scenes on it, stuffed with some nice purple (my favorite color) napkins... and tucked inside was... a bag of frozen shrimp.
The bag was still very much frozen, it had apparently been in the freezer all during church and my sneaky Secret Sister had pulled it out right before the end of service, or maybe bribed one of the ushers to do it. However, I didn't feel right about hanging around forever and letting it thaw, so I grabbed my hubby and told him "sorry to interrupt, but we have frozen food here."
"What?" he said. I showed him my Secret Sister gift. He was boggled.
A bag. Of shrimp.
For the rest of the day, he kept bringing up that bag of shrimp, usually in full voice over announcer voice, as if it was in all caps. Congratulations to our winners... and those who do not win will receive these lovely parting gifts, including A BAG.... OF SHRIMP!
Anyway, as noted here, I found something wonderfully yummy to do with that bag of shrimp, and it was actually a bit easier than the recipe sounded: Herbed Seafood Crepes with Mornay Sauce.
HERBED SEAFOOD CREPES WITH MORNAY SAUCE
1/2 cup flour
1 pinch salt
1/2 cup milk
2 Tablespoons melted butter
2 - 4 Tablespoons of chopped fresh herbs (your choice - I used basil and dill weed, but just nearly any of them would be fabulous)
In a mixing bowl, whisk together flour and salt. Add eggs and milk, whisk until smooth, and stir in butter and herbs. You may need to add a bit more milk to thin the batter, which is supposed to be the consistency of thin cream, but turned out much thicker for me. Let stand for 30 minutes, then stir before using. *Note, this recipe will make about 4 good-sized crepes, if you want more you can double the recipe.
Heat a crepe pan or good non-stick skillet over medium-high heat, filmed with butter if needed... Pour a few tablespoons worth of batter in the bottom and tilt the pan quickly to coat very thinly with crepe batter. Cook about one minute and flip carefully - patch with more batter if it tears.
Stack finished crepes on wax paper until ready to use, up to 2 hours. Leftover crepes can be wrapped and frozen. Thaw at room temperature until they can be separated without tearing.
SEAFOOD FILLING WITH MORNAY SAUCE:
2 Tablespoons butter
2 Tablespoons flour
1 cup milk (you can use skim milk if desired)
1 egg yolk, mixed with 2 Tablespoons cream
Nutmeg, to taste
Salt, to taste
White pepper, to taste
4 Tablespoons grated Parmesan cheese, divided
4 Tablespoons grated Gruyere cheese, divided
1 lb. cooked shrimp (or 1/2 lb. shrimp and 1/2 lb. scallops)
In saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk slowly until smooth and starting to thicken. In a small bowl, whisk the egg yolk with cream. Spoon a little of the sauce into the egg yolk mixture and combine (this is called tempering the mixture, to keep the egg from scrambling) and add the egg mixture back to the saucepan.
Season to taste with nutmeg, salt and white pepper - try a pinch of each to start, but you will definitely want to taste this dish to season it properly, I used quite a bit more. Stir in 2 Tablespoons of Parmesan and 2 Tablespoons of Gruyere cheese. Add cooked seafood and stir until thoroughly heated.
Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle of the crepe. Roll crepe and repeat for each serving. Big appetites may want two or more, depending on the size of the crepe. Spoon a bit more of the sauce over each serving, and sprinkle with the remaining cheeses.
Just before serving, place plates under the broiler until cheese is melted and the edges of the crepes are starting to brown. Serve hot - and enjoy!