Curried Shrimp Crepes
|Cooked shrimp/Frozen crab flavored, chunk style fish pieces||12 Ounce, frozen and peeled|
|Nonstick spray coating||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||2 Teaspoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Skim milk||3 Tablespoon|
|Apple||1 Medium, chopped|
Thaw and drain the frozen shrimp or crab flavored fish; set aside.
Meanwhile, prepare crepes; set aside.
For filling, spray a cold medium saucepan with nonstick spray coating.
Heat saucepan over medium heat.
Add onion and garlic.
Cook till onion is tender, stirring often.
Add curry powder; cook and stir for 1 minute.
Then, stir in condensed soup and milk.
Remove from heat.
Remove 3/4 cup of the soup mixture; cover and chill.
If desired, reserve some shrimp for garnish.
Stir remaining shrimp or fish and apple into remaining soup mixture.
To assemble, spoon 1/4 cup of the shrimp or fish mixture onto the un browned side of each crepe.
Place filled crepes, seam side down, in a 13x9x2 inch baking dish or 6 individual casseroles.
Cover and chill for 2 to 24 hours.
Before serving, stir the reserved soup mixture.
Spoon soup mixture on top of filled crepes.
Cover and bake in a 350° oven about 30 minutes or till heated through.
If desired, garnish with reserved shrimp.