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These popcorn shrimp-filled crepes burst with coconut curry flavor and will make the taste buds happy! This is a seafood-lover’s dream dinner!
Whenever my husband and I eat out at a nice restaurant, I spend the time of course talking with him and enjoying his company, but in the back of my mind, I’m trying to figure out how to re-create our meals in my own kitchen. Sometimes I wish I could turn that portion of my brain off. 🙂
Many times, our conversation turns to, “So, what do you think they used to season this?” or “How do you think they made this sauce?” And we play a guessing game where we see who can come up with the ingredient list for the particular dish. Right now you’re probably thinking we’re super weird, but I assure you, we’re normal people who are just shamelessly obsessed with fine-tasting food. 🙂
So one evening a while back when my husband and I were able to get away without kids (it doesn’t happen often), we went to this restaurant that came highly recommended by a bunch of his work friends.Let me just say that we were glad we listened to the advice. The food was amazing. We agreed that, though both of our choices were phenomenal, my husband got the high-five for best dinner of the evening. He kindly shared a bite of his shrimp crepes (which I’m sure was a huge sacrifice, because every forkful was like winning the lottery) and I’ve been dreaming of them ever since.
Well, I’m happy to say that I’ve come up with a copycat version that I think rivals the original, if my memory of that bite from years past serves me right. Either way, these crepes, made with SeaPak® Popcorn Shrimp will generate applause at the table.I fell in love with top notch quality, coastal-tasting seafood when I met my husband, over ten years ago, and that fondness has deepened and grown so much over the years much like our marriage relationship has. Cheesy analogy, but true.
I grabbed my Party Size SeaPak Butterfly Shrimp and SeaPak Popcorn Shrimp at Walmart during my last grocery run. They’re easy to locate in the freezer section. I know most people may not normally think to look there for quality seafood, but boy am I glad I did! This shrimp is top notch!You can receive $.75 off any SeaPak product with this coupon.
This was my first experience making crepes. For some reason I’ve been intimidated by them all these years, but I have no idea why, because they are pretty near impossible to mess up.If you’re an Indian cuisine lover like we are here, then you’re sure to enjoy the curry and coconut milk-infused sauce that coats the popcorn shrimp and gets drizzled on top of the crepes. Its deliciousness will forever be ingrained in your taste bud’s memories. 🙂
{COCONUT CURRY SHRIMP CREPES}
Crepes:
1 c. all-purpose flour
2 large eggs
3/4 c. milk
1/2 c. water
3 Tbsp. melted butter
1 Tbsp. sugar
Dash salt
Whisk together flour, eggs, milk, water, sugar, and salt. Add melted butter and whisk until smooth. Store in refrigerator until ready to make crepes. To make crepes, place a tablespoon of butter on a large skillet over the stovetop on medium high heat and use the handle to move the pan around and fully coat it with melted butter.
Fill 1/4 c. measuring cup with batter and pour in the center of the hot skillet. Grab the handle of the pan and move it around so the batter moves in a circle and forms a thin coat on the bottom of the pan. Allow to cook for about 30 seconds, flip, then allow to cook for about 20 seconds, or until crepe is fully cooked. They cook quickly!
Allow to cool slightly on a flat surface before filling with mixture. For best results, don’t stack.
Coconut Curry Sauce:
Makes 8-10 filled crepes
1 c. coconut milk
1 c. chicken stock (or 1 cup water with 1 tsp. chicken bouillon whisked in)
1 Tbsp. butter
2 1/2 Tbsp. all-purpose flour
salt to taste
1 tsp. ground coriander
1 clove garlic, minced
3 tsp. red curry sauce
Diced green onions for garnish, optional
15 oz. SeaPak Popcorn Shrimp, baked according to package directions
In a large skillet over the stovetop on medium heat, whisk together coconut milk, chicken stock, and butter until butter melts and mixture is smooth with no lumps. Whisk in flour, salt, coriander, garlic, and red curry sauce until smooth. Allow to warm over medium heat, stirring constantly until bubbles form on top and mixture thickens.
Reserve 1/2 c. of sauce mixture for topping the crepes. Stir shrimp into the remaining sauce mixture in skillet. Fill crepes with 1-2 Tbsp. shrimp mixture, pour a spoonful of sauce over each, garnish with diced onions, and serve immediately while warm. If your crepes have cooled too much, you can quickly warm those in the microwave before filling with the mixture.
Want to make this an even easier meal? Prep the crepe batter ahead of time!Who needs fancy restaurant food when you can eat this good at home? I hope you enjoy these! We sure did!
So now that I’ve shared this oh-so-yummy seafood crepes recipe, I want to hear how you’ll #ShrimpItUp! Let me know in the comments section below!
Cathy