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Seafood Sausage Crepes topped with Shrimp and Mushroom Cream Sauce
Posted on: October 10, 2007
Seafood Sausage
1-1/2 lb scallops; cubed 3/4 in.
1 lb salmon fillets, skin removed; cubed 3/4 in.
1-1/2 lb shrimp (raw, medium-size); cut into 1/2 inch chunks
1/4 cup olive oil
1/2 tablespoon summer savory; chopped
1 tablespoon thyme; chopped
1/2 cup queso fresco cheese; or grated Monterey Jack
2 tsp garlic; minced
2 tsp kosher salt
1/4 tsp pepper; fresh ground
1-1/2 tablespoon chives; thinly sliced
2 tablespoon parsley; chopped
Mix all ingredients well, patty and saute in butter. This sausage can be put into hog casings and grilled.
Crepes
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 each large eggs
2 tablespoon butter; melted
1/8 tsp. kosher salt
Combine all ingredients in a food processor or blender and process until smooth. Cover and let stand for 30 minutes to allow the flour to absorb the liquid and give the gluten in the flour a chance to relax. For a basic savory crepe add 1-1/2 tablespoon of sugar and reduce the salt by half. You cam make the crepes ahead of time and store in between waxed paper and hold in a warm oven, or place in a zip bag and freeze for up to a month.
Shrimp & Mushroom Cream Sauce
2 tablespoon Butter
1-1/2 oz mushrooms; sliced
1/2 tsp. garlic; minced
2 tablespoon shallot; finely chopped
1/8 cup dry sherry
1/3 cup shrimp stock
2 cups cream (heavy)
kosher salt & fresh ground pepper; to taste
In a sauce pan saute the mushrooms in butter until golden, add the garlic and shallot until translucent. add the sherry and shrimp stock and reduce by half. Add the heavy cream, bring to a simmer, reduce the heat and cook for about five minutes or until thickened. Salt and pepper to taste.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.