Shrimp Crepes With a Limoncello Butter-Cream Sauce

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

Crepes:

  • 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

Seafood Filling:

  • 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.

Butter/Cream Sauce:

  • 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.

https://cookingwithauntjuju.com/2018/04/23/limoncello-butte…-lobster-ravioli/ 

 

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

 

11 thoughts on “Shrimp Crepes With a Limoncello Butter-Cream Sauce

  1. What a gorgeous spread here Judi. Wow! I love limoncello too – I first tried it in Cinque Terre in Italy and fell in love with it. I too made a dessert on the blog with limoncello – I think it was an Ina Garten’s recipe too. I love the delicate sauce with the shrimp. I’m going to definitely bookmark this and try it – except I’ve got to buy the limoncello first 🙂 It’s a lovely meal to entertain with. Great job!

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    • Thanks Loretta – limoncello is really tasty, isn’t it? These shrimp crepes are a good recipe to entertain with but one crepe would be plenty and maybe a salad to go with it. I hope you do get to try it – I played with the sauce to get it to the thickness I wanted.

      Like

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