Shrimp Crepes Starring My Darlin' Lemon Thyme

Crepes with Lemony Shrimp, Peas, Corn

Oh my darlin’

Oh my darlin’

Oh my darlin’ lemon thyme

Walked the farmer’s market this past weekend and was lured by the fresh, bright aroma of the herb guy’s lemon thyme. You could smell it from six feet away. It’s absolutely amazing. So amazing that I built an entire meal around layering in lemon flavor. I’ve since learned that while lemon thyme is nothing like regular thyme – there are similarities. As per WHfoods.org: both contain an oil that has been shown to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures – specifically in the brain. Even though this information is based on tests with rats, I feel like I’m smarter for eating it.  I’m certainly remembering a lot of song lyrics lately…

1 large lemon thyme bunch,  $2

Better brain cells, priceless

Lemony Thyme at the Farmer's Market

Lured in by this Lemony Thyme

You can’t possibly use this entire bunch of thyme…so:

First use: pull the leaves of 5 or 6 stems and place in small bowl in kitchen to surround yourself with fresh and bright lemon aroma while cooking.

Second: pull the leaves off of all of the stems. Reserve one tbsp…put the rest in a ziploc bag in the freezer for later use.

With the tbsp: use to layer lemony flavor into lemony shrimp crepes.

Lemony Shrimp Crepes (serves 4)

Preheat the oven to 350 degrees

1. In a large skillet over med/high melt 2 tbsp of butter and 2 tbsp of olive oil. Add 1 small or 1/2 a large chopped shallot and saute until fragrant (about 2 mins)

Saute the shallot

2. Stir in the juice of one lemon and saute for another minute or so

3. Add 20 – 24 shrimps – depending upon size you will want 2 – 4 shrimps per crepe and 2 crepes per person

4. Add the zest of 1 lemon, 1 tbsp of lemon thyme, salt and pepper and stir

Saute Shrimp with Lemon Zest, Lemon Juice, Shallots and Lemon Thyme

5. The shrimps will only take a couple of minutes per side to cook …so be quick here…Add 1/2 cup of dry rose wine. You can add a dry white wine…but since shrimps are pink when cooked, I thought a pink wine would be prettier. Plus the pinot grapes in a rose add a good deal of flavor.

6. Turn the heat up and allow some of the wine to evaporate.

7. Turn heat to low and stir in 1 – 1/2 cups of mornay sauce with peas and corn. (Mornay Sauce Recipe) Put the remaining mornay sauce in a sauce pan over low heat.

Shrimp Crepes in Mornay Sauce with Peas and Corn

Shrimp in Mornay Sauce with Peas and Corn

8. Set up your assembly station:

  • Spray a baking dish with non-stick cooking spray
  • Place 8 Crepes on a cutting board (Savory Crepe Recipe)
  •  Mornay sauce in sauce pan
  • Lemony shrimp mixture
Shrimp Crepes Assembly

Assembly Station

9. Assemble the crepes

  • Schmear a little of the mornay sauce on the crepe
  • layer on 2 – 3 shrimps
  • roll the crepes and place in the baking dish
  • Once all are rolled and in place, cover the crepes with a good amount of the remaining mornay sauce

Shrimp Crepe Assembly Combo - click to see PDF

10. Bake in the oven for 20 – 25 mins until completely heated through and serve

Sometimes you base an outfit on the shoes you want to wear. Sometimes a meal is built around the lure of one amazing herb. Bright, fresh lemon thyme is my new favorite herb and my current kitchen obsession. In addition to its incredible aroma and flavor, I’m totally getting smarter. Oh my darlin’ lemon thyme.

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