Shellfish on Friday

Now that Lent is here, I have even more incentive to try new seafood recipes to incorporate more sustainable seafood into our diet. This was actually our Shrove Tuesday pancake meal, but we will definitely be making it again. Shellfish is loaded with nutrients (scallops with vitamin B12) and while my son isn’t yet slurping raw oysters, he has no problem eating shrimp or fried clam strips. This was the first time I tried giving him scallops, and he was skeptical but ate several bites. Scallops overcook very quickly, so don’t make the mistake I did of cooking the seafood first — cook the crepes and keep them warm in the oven while you prepare the etouffee and scallops.

Recipe: Shrimp & Scallop Crepes Etouffee

Ingredients:

Crepes

  • 3 eggs
  • 1 c milk
  • 3/4 c buckwheat flour
  • 1/4 unbleached flour
  • 1/4 t salt

Etouffee

  • 1/2 pound jumbo wild-caught US shrimp, peeled and deveined
  • 1 small white onion, finely diced
  • 2 celery ribs, finely diced
  • 1 red bell pepper, finely diced
  • 1 teaspoon tapioca starch (or corn starch)
  • 1/3 cup water
  • 6 large diver-caught scallops, rinsed and patted dry
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • salt and pepper
  • Tabasco (optional)

Instructions:

Crepes: Whisk together crepe ingredients until combined. Cook on a large cast iron skillet or crepe pan, and transfer to cookie sheet in warm over to keep warm.

Etouffee: Melt butter in skillet or dutch oven over medium heat. Add onion, celery and red pepper and cook until tender and golden, about 10 minutes. Add shrimp and cook 2 minutes, until shrimp begins to turn pink. Dissolve tapioca starch and water and add to pan. Stir, then cover and cook for 5 minutes. Remove from heat.

Scallops: Warm olive oil in skillet over medium high heat. Season scallops with salt and pepper. Add scallops to pan and cook 2 minutes, until bottoms are golden brown. Flip scallops and add butter to pan. Cook 2-3 minutes more, until just cooked through. (Scallops should be opaque and just firm to the touch.)

Fill crepes with a spoonful of shrimp etouffee, fold and serve with scallops on the side. Add a few dashes of Tabasco if you like a little heat. Makes 4 servings. Enjoy!

For more scallop inspiration, check out this yummy Lemon-Thyme Scallop recipe from one of my favorite new foodie kids’ blogs, Chow Mama.

Note: Shellfish is not recommended for children before one year of age, and possibly longer if there is a family history of allergies. Our pediatrician advised us to wait until 18 months, but check with your own doctor if you have not yet introduced shellfish.

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12 Responses to “Shellfish on Friday”

  1. CHEESESLAVE

    Looks delicious! I will have to try this recipe.

  2. April

    mmm. the crepes look like the Ethiopian bread injera….

  3. mary

    Yum. I’ve never had seafood with crepes. They look delicious.

  4. Kate

    Wow, that looks delicious! i will definately eb trying that one soon! Thanks for the recipe!

  5. Recipe Hit List: Meat Free Recipes For Lent : TipNut.com

    [...] Recipe: Shrimp & Scallop Crepes Etouffee: Now that Lent is here, I have even more incentive to try new seafood recipes to incorporate more sustainable seafood into our diet. This was actually our Shrove Tuesday pancake meal, but we will definitely be making it again. Shellfish is loaded with nutrients (scallops with vitamin B12) and while my son isn’t yet slurping raw oysters, he has no problem eating shrimp or fried clam strips. This was the first time I tried giving him scallops, and he was skeptical but ate several bites. Scallops overcook very quickly, so don’t make the mistake I did of cooking the seafood first — cook the crepes and keep them warm in the oven while you prepare the etouffee and scallops. Recipe found at FoodieTots. [...]

  6. Mama Kalila

    Sounds great! We have only intro’d crab (shellfishwise) but… we’re planning to do shrimp and stuff at 18 months and that will be before Easter so there’s time to try this!

  7. DocChuck

    What a great looking recipe. On our list for the near future (not necessarily on Friday, though).

    Thanks.

  8. Maja

    Introducing new fresh shellfish species to the world. A new Transport system is ready to launch, which help us getting fresh shellfish cheaper, and most important fresh shellfish from remote parts of the world, that we have only seen frozen.

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    Take a look here Live seafood transport Being a shellfish enthusiast I found this solution really interesting, and would much appreciate the fishers and aquaculture paople to start up with this solution!

  9. Christy Bachmeier

    Thank you so much, I’ll have to subscribe your site and read the rest I think. The first date my wife and I had nearly 20 years ago now was a lovely seafood restaurant in Napoli, so I’ve been spending ages trying to rediscover a decent grilled lobster recipe like we had that night – our anniversary is next month so I’m hoping to surprise her!

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