CURRIED SHRIMP SCAMPI STYLE WITH CREPES

CURRIED SHRIMP SCAMPI STYLE WITH CREPES image

Yield serves two to four serving

Number Of Ingredients 16

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1 Tsp. Thai Red Curry Paste
1 Tsp. India Curry Powder
1 tbsp. ground coriander seeds
1 large lemon
1 TBS plus 2 tsp. Olive Oil
12 Oz Shrimp -uncooked, cleaned and with tails on 20-25 per lb.
1 Tart Green Apple
1 14 Oz can coconut milk
1 tsp. salt
Red Pepper Flakes (Optional)
1 stalk lemon grass
1 clove minced garlic
Thai or other basil leaves
6 cooked 6-inch crepes
4 poached eggs (Optional)
6 asparagus stalks (Optional)

Steps:

Clean and de-vein shrimp, leave tails on. Cut lemon grass stalk into 1/8 rings, about ¼ cup. Add 1 tbsp. olive oil into a hot skillet. Add shrimp and sauté until they are just under cooked. Add minced garlic and cook 1 minute more while turning shrimp to absorb garlic flavor. Remove shrimp. Reduce heat, do not burn garlic. Heat Red Curry Sauce, Curry Powder and ground coriander seeds in same pan with any remaining oil and garlic until flavors are released. Add an additional tsp. of oil if needed. When flavors are released add one more tsp. of oil, lemon grass, and sauté for one minute more. Squeeze the lemon, remove seeds, and add juice to deglaze pan. Add coconut milk to the pan, stir until mixed with other ingredients and heat until boiling, and then reduce heat to a simmer. Peel, core, and dice apple into one inch pieces. Add to pan. Add back shrimp with any juices to pan. Heat until hot. Taste sauce, add salt if necessary. Add red pepper flakes if you like heat Roll 2 tbls. cooked mixture up into each crepe. Put three crepes onto each plate seam side down. Add optional asparagus and poached eggs. Pour remaining mixture over the filled crepes and asparagus. Garnish with basil leafs.