Shrimp And Crab Recipe
With baby leaf spinach, diced tomatoes, marinated peppers, served over lemon-ricotta stuffed crepes.
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Ingredients
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For the Crepes
For the Filling
Method
For the Crepes
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for about 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and melt a small amount of butter. Pour about 1/4 cup of the batter into the skillet, swirling to coat the bottom. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat until all batter is used.
- 3
Prepare the Ricotta Filling
In a bowl, mix the ricotta cheese with lemon zest and lemon juice. Stir until well combined.
For the Filling
- 4
Cook the Shrimp
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and season with salt and black pepper. Cook until shrimp turns pink, about 3-4 minutes.
- 5
Add Crab and Vegetables
Add the crab meat, baby leaf spinach, diced tomatoes, and marinated peppers to the skillet. Stir gently and cook for 2-3 minutes until the spinach wilts and everything is heated through.
- 6
Assemble the Crepes
Place a crepe on a plate, spread a generous amount of the ricotta filling on one half, then spoon the shrimp and crab mixture on top. Fold the crepe over and serve warm.
