Shrimp newburg crepes

Shrimp Newburg Crepes recipe

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Twelve 5-6 inch crepes
4 Tablespoons butter
1 medium onion, minced
5 Tablespoons flour
2 cans Chalet Suzanne® Seafood Newburg Bisque
1 Tablespoon lemon rind
2 Tablespoons fresh chopped dill
1 small stalk celery, minced
3/4 pound cooked shrimp, deveined, sliced in half lengthwise, then halved
1 cup sour cream
1 Tablespoon sweet sherry
Bacon bits

Melt butter. Saute onion, then add flour. Blend in soup, the lemon rind, dill and celery. Put quite a few pieces of shrimp in bottom of each crepe. Mix sour cream and sherry. Put about one tablespoon of sauce and one tablespoon of sour cream mixture in each crepe, then close and place seam side down on cookie sheet or in casserole dish. Spread about one tablespoon of sauce on top of each crepe, then dust with paprika. Bake at 425 degrees for 10 – 15 minutes or until bubbly. Removed from oven, garnish with bacon bits, and service with remaining sauce if desired.

Makes: 12 crepes.

Tags: recipe, Shrimp newburg crepes, cooking, diy