CREAMY (AND LOW FAT?!) SHRIMP CREPE FILLING
Well, I tagged toni gifford's Recipe #106966 in Please Review My Recipe, and I didn't see anything that inspired me for filling...sooooo I modified my Recipe #211482 a bit to create this delectable filling :) mmmmm it's creamy and delicious and (somewhat) healthy?? The French would not approve.
Provided by Stephanie Z.
Categories European
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Spray a nonstick pan with cooking spray. Saute onions and celery over medium-low heat, stirring occasionally. Set aside.
- Melt the butter in a pan over medium-low heat. Stir in the flour and nutmeg until smooth.
- Gradually stir in the milk. Cook until smooth and thickens a little.
- Add the cheese, and stir until melted.
- Add sauted vegetables, tomato, shrimp, and parsley, stirring to coat.
- To assemble, place one crepe on a dinner plate and spoon seafood and sauce down the middle. Roll crepe and repeat.
- Makes enough filling for 3-4 crepes, depending on how full you like them.
Nutrition Facts : Calories 192.7, Fat 4.8, SaturatedFat 2.6, Cholesterol 82.3, Sodium 222.6, Carbohydrate 11.1, Fiber 0.6, Sugar 1.3, Protein 16.7
SPICY & CREAMY LOW FAT SHRIMP PASTA
I made this up last night to satisfy a heavy-duty pasta craving without completely blowing our lower-fat lifestyle. We loved this, so I'm writing it down while I still remember exactly what I did...and also to share with you!
Provided by Chef PotPie
Categories Spaghetti
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In butter spread and olive oil, saute onion and garlic. Add Wondra and cook 3 minutes or so to cook the flour.
- Add wine, broth, red and black pepper and saute, stirring, until thickened and somewhat reduced. Add shrimp and cook until opaque, only a couple of minutes.
- Add half-and-half and parsley. Heat through, but don't boil.
- Toss with cooked, drained spaghetti and allow spaghetti to absorb the sauce for a few minutes. Serve with parmesan.
Nutrition Facts : Calories 474, Fat 9.7, SaturatedFat 2.2, Cholesterol 97.5, Sodium 765.8, Carbohydrate 64.6, Fiber 2.7, Sugar 5.2, Protein 23.1
CREAMY SHRIMP DIP
Very creamy and tasty. Every time I make this it becomes everyone's favorite and requested over and over. I don't really like dips but this one is addictive.
Provided by Margie Brock
Categories < 15 Mins
Time 10m
Yield 1/2 pound, 40 serving(s)
Number Of Ingredients 6
Steps:
- Put onion and drained shrimp in the bowl of a food processor and chop fine.
- Add cream cheese and blend well.
- Add mayonnaise to make it blend a little smoother.
- Add garlic powder and hot sauce.
- Remove from processor and put into a covered bowl in the refrigerator to chill.
- Serve with potato chips or crackers.
Nutrition Facts : Calories 23, Fat 2, SaturatedFat 1.1, Cholesterol 11.6, Sodium 42.4, Carbohydrate 0.4, Sugar 0.2, Protein 0.9
CREPE FILLING
Make and share this Crepe Filling recipe from Food.com.
Provided by sowy1
Categories Breakfast
Time 6m
Yield 7-8 serving(s)
Number Of Ingredients 4
Steps:
- Put berries in a bowl & cover with the reg sugar, to bring out the juices. Do this the night before or the morning of.
- blend cream cheese & powdered sugar together, then fold in the berries.
- Once you have your crepes made you put the filling in and fold up the crepes. Filling is better in my eyes if you warm the crepes up a little in the microwave after filling them. (Warming the filling before you stuff the crepes could make it pretty runny.).
Nutrition Facts : Calories 166.5, Fat 11.4, SaturatedFat 7.1, Cholesterol 35.6, Sodium 96.1, Carbohydrate 14.4, Fiber 1.1, Sugar 12.2, Protein 2.7
CREAM PUFFS WITH CURRIED SHRIMP
Provided by Craig Claiborne And Pierre Franey
Categories project, sauces and gravies, appetizer
Time 25m
Yield 24 filled cream puffs
Number Of Ingredients 9
Steps:
- Cut the shrimp into half-inch or slightly smaller pieces. There should be about one and one-quarter cups. Set aside.
- Melt the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the curry powder and stir to blend.
- Add the cream and chutney and cook down to about half a cup. Add salt and pepper to taste. Add the shrimp and cook, stirring, one or two minutes or until the shrimp lose their raw look throughout.
- Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
CREAMY SHRIMP SPREAD
A former co-worker shared this recipe with me. It's easy to make but so delicious-people keep coming back for more! The spread is also good served on crackers or fresh vegetables, and it can be served for any type of party, casual or fancy.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least 1 hour. Serve with baguette slices.
Nutrition Facts :
CREAM FILLING
An awesome filling from a TOH recipe for "Cream Cake Dessert" by Peggy Stott. The cake wasn't anything special, but the cream is incredible! She suggests filling a yellow cake with it for a potluck, instead of icing it. Cooking time includes cooling.
Provided by Random Rachel
Categories Dessert
Time 28m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
- Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
- Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.
Nutrition Facts : Calories 140.2, Fat 10.2, SaturatedFat 4.5, Cholesterol 13.9, Sodium 104.8, Carbohydrate 12.1, Fiber 0.1, Sugar 10, Protein 0.7
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