I love my “shrimps” and I often come up with new ways to serve them. These crepes paired beautifully with a limoncello butter sauce that I previously used with a fresh salmon fillet. The filling in the crepes has some of this delicious liqueur as well. Limoncello is so versatile that I’ve added it to a vinaigrette, fruit salad (Ina’s), and a cheesecake (Ina’s). Plus, you can always drink it as an aperitif!
Did you see Under the Tuscan Sun, a great movie with Diane Lang? Positano, Italy was featured as one of the premier lemon growing areas which make this delightful liqueur. What a lovely vacation Gene and I had there!!!
There are 3 ways you can serve these; with crepes, raviolis or wontons. I love them all but chose crepes.
Shrimp Crepes With a Limoncello Butter-Cream Sauce
- 3 large eggs
- 1 cup milk or use water for not so rich crepes (I did use 2% milk)
- 1 cup flour
- 2 tbsp. melted butter (optional for richer crepes)
Combine the above ingredients and let sit at room temperature for 1 hour.
Make the crepes using a little less than 1/4 cup in an 8-inch skillet. Lightly oil the skillet and when hot add the batter and twirl it around the pan to make a crepe. A few seconds later loosen the crepe and turn carefully and cook only briefly; remove.
Makes 12 crepes
- 1 to 1-1/2 lbs. medium shrimp, cooked and chopped into small pieces (this is the weight of the meat) – you can buy fresh or frozen already cooked
- 2 garlic cloves, minced
- 1 large shallot, finely minced
- 3 tbsp. butter
- 3 tbsp. flour
- 1-1/2 cups milk (I used 2% but whole or even half and half can be used)
- 1 tsp. limoncello
- 1/2 tsp. lemon zest
- 1/4 cup whole milk fresh ricotta
- 2 tbsp. mascarpone cheese
- 2 tsp. parsley, minced
- cayenne pepper to taste
- twist or two of fresh nutmeg using your nutmeg grinder
- 1/2 tsp. salt or to taste
Precook the shrimp and cut into small pieces (you could also substitute with some lobster meat) .
Add the butter to a large skillet and saute the garlic and shallot. After a minute or two add the flour and stir for a couple of minutes. Slowly add the milk (I used 2% but you can use whole or even 1/2 and 1/2), stir until thickened. Stir in the limoncello, lemon zest, ricotta and mascarpone until the cheese melts. Then add the shrimp, parsley, cayenne, nutmeg and salt; toss and adjust seasonings. Allow the mixture to cool before adding to the crepes; the sauce will thicken.
Add 2-3 tbsp. mixture to each crepe and roll up and place in a buttered serving dish. I added extra shrimp filling to the tops of 6 crepes. The rest I saved for the Limoncello Sauce.
Heat uncovered in a preheated 350° oven for about 15 minutes until heated through.
- 4 tbsp. Limoncello
- 2 tbsp. freshly squeezed lemon juice
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup (or more) heavy cream to thicken
- fresh parsley and chives, minced to garnish
Simmer the liqueur and lemon juice. Whisk in the butter a tbsp. at a time to combine. Add about 1/4 cup (or more) heavy cream to thicken the sauce. I feel the sauce does not need to be seasoned. Allow to cool a little as it will thicken.
I had been thinking about making a shrimp ravioli to go with this creamy Limoncello sauce and then I spotted these beautiful pastas at Trader Joe’s. Aren’t these the prettiest raviolis you have ever seen? Since I knew I could never make such a beautiful pasta as this I decided to make crepes instead.
Some of the ingredients in Trader’s Joe’s lobster ravioli included lobster meat, ricotta and mozzarella cheese.
Linking to Fiesta Friday