Crevettes & Crêpe Avec Bette À Carde & Chou, Bisque Recipe

Name: St. Lawrence Restaurants Crevettes & Crêpe Avec Bette À Carde & Chou, Bisque Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 500 g BC side stripe shrimp; 1 unit onion, chopped; 3 cloves garlic, minced; 2 tbs tomato paste; 4 cups fish stock; 1 cup heavy cream; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp fresh thyme; 1 cup buckwheat flour; 1.5 cups water; 1 unit egg; 1 tsp salt; 2 tbs butter, melted; 2 cups swiss chard, chopped; 2 cups cabbage, shredded; 1 tbs olive oil; to taste salt and pepper

Inspired by St. Lawrence Restaurant

Time1h

Serves4

BC side stripe shrimp with swiss chard & cabbage, buckwheat crêpe, shrimp bisque

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Ingredients

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Shrimp Bisque

1 1/8 lb (500 g) BC side stripe shrimp

1 unit onion, chopped

3 cloves Garlic, minced

2 tbs tomato paste

4 cups fish stock

1 cup Heavy cream

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp fresh thyme

Buckwheat Crêpe

1 cup buckwheat flour

1 1/2 cups water

1 unit Egg

1 tsp Celtic sea salt

2 tbs Butter, melted

Vegetables

2 cups swiss chard, chopped

2 cups cabbage, shredded

1 tbs olive oil

to taste Celtic salt and pepper

Method

Shrimp Bisque

Prepare the Shrimp

In a pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened.

Make the Bisque

Stir in the tomato paste and cook for another minute. Add the shrimp shells (if available) and fish stock. Bring to a simmer and cook for 20 minutes.

Blend

Remove from heat and blend the mixture until smooth. Strain if desired. Return to heat, add heavy cream, salt, pepper, and thyme. Simmer for 5 minutes.

Buckwheat Crêpe

Make the Batter

In a bowl, combine buckwheat flour, water, egg, and salt. Whisk until smooth. Let rest for 30 minutes.

Cook the Crêpes

Heat a non-stick skillet over medium heat and add melted butter. Pour in a ladle of batter, swirling to coat the pan. Cook for 2-3 minutes per side until browned.

Vegetables

Sauté the Vegetables

In a separate pan, heat olive oil over medium heat. Add swiss chard and cabbage, sautéing until tender. Season with salt and pepper to taste.

Assembly

Serve

Fill each buckwheat crêpe with sautéed vegetables and top with shrimp bisque. Enjoy!