– courtesy of The Lord Nelson, Burlington
Tiger Shrimp Provencale with Savory Crèpe Tulip
Pan seared with olive oil, tomato concasse, chopped garlic, herbs provencale and light citrus chardonnay fusion sauce.
4-6 large black tiger shrimp, peeled and deveined
1 vine-ripe tomato, seeded and diced
2 cloves garlic, finely chopped
1 tbsp (15 mL) fresh herbs (basil, rosemary, thyme, oregano, finely chopped)
2 tbsp (30 mL) olive oil
1/4 lemon, squeezed
1/4 cup (60 mL) chardonnay
1 tbsp (15 mL) cold butter
Pinch of salt & pepper
Heat olive oil in a small sauté pan. Sauté shrimp until halfway cooked – approximately a minute. Add tomato, garlic, herbs and continue to cook until tomato softens. Deglaze the pan with chardonnay, then squeeze lemon into pan. Bring sauce up to rapid simmer and add butter to thicken the sauce. Serve in Crepe Tulip Cup, recipe below.
Crepe Tulip Cup
1 whole egg
3/4 cup all purpose flour, sift before measuring
1 tsp fresh herb mix (as above)
1 tsp sunflower or vegetable oil
3/4 cup milk
1 tbsp vegetable oil (for crepe pan)
Preheat oven to 250°F. Whisk eggs, milk, herbs and oil together. Add to sifted flour, slowly, whisking until smooth. Heat 1 tbsp oil in a small frying pan to medium heat. Ladle two ounces batter into pan, quickly flipping to brown both sides. To achieve tulip shape: invert small ramekins on a cookie sheet. Drape crepes over the ramekins and bake in 250°F oven, approximately 15 minutes. Remove carefully and cool on rack.