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.
13 responses so far ↓
1 CHEESESLAVE // Feb 27, 2009 at 2:38 pm
Looks delicious! I will have to try this recipe.
2 April // Feb 27, 2009 at 3:17 pm
mmm. the crepes look like the Ethiopian bread injera….
3 mary // Feb 28, 2009 at 11:47 am
Yum. I’ve never had seafood with crepes. They look delicious.
4 Kate // Mar 2, 2009 at 3:50 pm
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 // Mar 5, 2009 at 3:57 pm
[…] 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 // Mar 5, 2009 at 8:39 pm
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 // Mar 7, 2009 at 5:40 pm
What a great looking recipe. On our list for the near future (not necessarily on Friday, though).
Thanks.
8 Maja // Apr 21, 2009 at 7:59 am
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.
I can´t wait to get introduced to American species of Oysters, Snow crab from Greenland etc.
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 // Nov 13, 2010 at 10:38 am
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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