Recipe - Binghams Bourbon And Shrimp Crepes

FOR THE SAUCE
One half md Onion
3 lg Roma tomatoes
One half pound Medium shrimp; peeled
One half pt Cream
2 Shots bourbon
Salt and pepper; to taste

FOR THE CREPE BATTER
8 ounce Flour
2 Eggs
1 cup Milk
One half teaspoon 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 medhi heat
Brush with olive oil removing any excess Pour 23 ounce 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 medhi heat Saute' off minced 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; online store;
mastercook] http://www.donskitchen.com

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. Precooking 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 bobbi744@acd.net on Aug
24, 1998, converted by MM_Buster v2.0l.