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Here is the finished product from the last couple recipes that I posted today. Although I didn’t use them in this recipe, mushrooms would go wonderfully sauteed with the shrimp. The Recipe:

Shrimp Stuffed Crepes with Tasso Cream Sauce

For the filling:

2 Tbsp Butter
1 Tbsp Garlic, minced
2 Tbsp Green Onions, finely sliced
1 lb Medium Shrimp
Kosher Salt and Cayenne, to taste
1 Tbsp Lemon juice
1/8 Cup Crema Mexicana Agria, or Creme Fraiche
4 Savory Crepes
Tasso Cream Sauce

Heat the butter in a large saute pan over medium heat, add the garlic and green onions and cook for 1 minute. Add the shrimp, season with salt and cayenne and saute until just cooked through, spritz with the lemon juice. Stir in the crema, and divide the filling between four savory crepes. Top with a generous portion of Tasso Cream Sauce and garnish with green onions.

Serves 2.

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Here is a simple Cream Sauce made with one of my favorite ingredients, Tasso.

Tasso Cream Sauce Recipe

2 Tbsp Usalted Butter
1/2 Cup Tasso, Finely Diced
2 Tbsp All Purpose Flour
1 1/2 Cups Half & Half
Kosher Salt, to taste
2 tsp Fresh Lemon Juice
2 Dashes Hot Sauce (I use Crystal)
1 Dash Worcestershire Sauce
1/2 Cup Mexican Crema Agria, or Creme Fraiche

Add the butter and Tasso to a small saucepan. Saute until lightly browned, incorporate the flour, stirring constantly for 2 minutes. Add the cold half & half, bring to a boil, then reduce the heat to a simmer, cook for 5 minutes. Season with the salt and add the lemon juice and the sauces. Just before serving whisk in the crema and warm through.

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Here is a basic recipe for Savory Crepes, wonderful for making Seafood stuffed Crepes, or any savory filling you can come up with. The recipe:

Savory Crepe Recipe

2 Whole Eggs
1 1/2 Cups Milk
1 1/2 tsp Kosher Salt
1 Pinch Cayenne
2 Tbsp Melted Unsalted Butter
1 1/2 Cups All Purpose Flour
1 Tbsp Green Onions, finely sliced
1 Tbsp Italian Parsley, finely chopped

Combine the eggs, milk, salt, cayenne, butter, and flour in a bowl. Mix thouroughly with a hand held immersion blender until all lumps are gone. Stir in the green onions and parsley. Cover and place in the refrigerator for one hour to let some of the bubbles subside to prevent tearing.

To cook:

Heat a Crepe pan or a medium sized saute pan over medium heat until good and hot. Spray with pan coating and ladle in about 2 oz of the Crepe batter, working quickly to swirl the batter around the bottom and partially up the sides of the pan. When the edges start to brown, carefully work a rubber spatula underneath and flip the crepe. Cook on this side for about 30 seconds, remove to parchment to cool.

Makes 8 Crepes.

Later tonight:

Shrimp Stuffed Savory Crepes with Tasso Cream Sauce.

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From Nola Cuisine

This classic New Orleans dessert is another creation of the late dutch Chef Paul Blangé of the early days of Brennan’s, and is now known worldwide. Created in 1951, Bananas Foster is named for Richard Foster, owner of the Foster Awning Company, chairman of the crime commision to clean up the French Quarter, and at the time, frequent customer of Brennan’s.
Bananas Foster is simple, elegant, and sinful all at the same time, and one of my absolute favorite desserts. I’ve adapted my recipe from the Brennan’s version with a few changes.
I took the seemingly strange addition of toasted sesame oil from the recipe for Bananas Bliss from Paul Prudhomme’s book, Louisiana Tastes. Once you taste the nutty depth of flavor that it adds to the dish, you will never go back.

Bananas Foster Recipe

1/4 Stick Unsalted Butter
1/2 Cup Brown Sugar
1/8 Cup Banana Liquer
1/4 tsp Cinnamon
1 pinch Nutmeg
1 small pinch of salt
1 very small dash Toasted Sesame Oil
1 Banana
1/8 Cup Myers Dark Rum
1 Scoop Vanilla Ice Cream

Add the butter, brown sugar, and banana liquer to a saute pan. Cook until the sugar dissolves, then add the cinnamon, nutmeg, salt, and sesame oil. Add the banana and cook, basting often until the banana is soft. Add the rum, stir through and carefully ignite to burn off the alcohol:

Continue to baste the banana slices until the flames subside. Serve over the ice cream on a chilled plate.

Makes 1 serving.

Other Chef Paul Blangé Creations:

Chicken Pontalba Recipe

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