Bingham's Bourbon and Shrimp Crepes

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Title: Bingham's Bourbon and Shrimp Crepes
Yield: 2 Servings


-------------------------------FOR THE SAUCE-------------------------------
1/2 md Onion
3 lg Roma tomatoes
1/2 lb Medium shrimp; peeled
1/2 pt Cream
2 Shots bourbon
Salt and pepper; to taste

----------------------------FOR THE CREPE BATTER----------------------------
8 oz Flour
2 Eggs
1 c Milk
1/2 ts Truffle oil

For the batter. In a med bowl, crack two eggs and whisk for 2 minutes
Incorporate milk, stir for 2 minutes Gently fold in the (sifted) flour with
whisk until batter is smooth add oil, salt pepper to taste refrigerate for
at least 2 hours

To Make the Crepes. Heat a cast iron crepe pan or frying pan to med-hi heat
Brush with olive oil - removing any excess Pour 2-3 oz of crepe batter into
center of pan. Swirl pan to distribute the mixture evenly Cook until there
is no wet mixture on top. Loosen edges with spatula and flip Cook for 1
minute until just done. Roll and set aside

For the Sauce. Heat a pan over med to med-hi heat Saute' off diced tomatoes
and onion in a little olive oil until soft Add the shrimp and cook until
pink but still juicy Add bourbon and flame the alcohol off Add and cream
and reduce by half Season, garnish, and serve.

*Recipe by Andrew Bingham. Source: Don's Kitchen, Denver, CO. [24 Aug 98
recipes, RealVideo cooking demos; live KitchenCam; on-line store;

Notes: A light entree or it can be served as an appetizer. The sauce is
also excellent with rice. "This is my get 'Get Lucky' sauce. Give it a try,
it may work for you too." - Bingham

I watched Martin make this one on TV. Pre-cooking the ribs a bit gets rid
of some of the fat.

Recipe by: Don's Kitchen: Posted by Andrew Bingham

Posted to KitMailbox Digest by Roberta Banghart on Aug
24, 1998, converted by MM_Buster v2.0l.