Beggars Purses Filled with Shrimp and Scented with Lemon and Thyme Recipe

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Beggars Purses Filled with Shrimp and Scented with Lemon and Thyme
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Ingredients
9
Count
Nutrition
48
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Start by making the aromatic shrimp filling: Combine the first 5 ingredients in a small bowl and stir to combine. Season the mix with salt and pepper, to taste. Set aside.
  2. In a small saucepan, bring 1-inch of water to a boil over medium-high heat. Place the chives in the water and blanch for 1 minute. Remove the chives and squeeze them dry in a paper towel. The chives will be all bunched up in a ball at this point, so carefully separate them and set them aside.
  3. To assemble your purses: take a crepe and cut it in half. Place a heaping tablespoon of the shrimp filling in the middle of each half of crepe and draw up the sides of the crepe as to make a pouch of filling resembling a purse. Carefully twist the crepe around at the top and lay it on its side, holding the crepe closed at the top. Slip a chive under the crepe and tie it around the twisted top in a knot to secure the purse. Trim away any extra crepe and length of chive. After practicing this technique a few times you will get the hang of it and they will come together nicely. These may be made ahead of time and frozen for up to 1 month.
  4. Crepes:
  5. 1/2 cup all-purpose flour
  6. 1/2 cup milk
  7. 1/4 cup water
  8. 2 eggs
  9. 4 tablespoons unsalted butter, melted
  10. Pinch salt
  11. To make the crepe batter, combine the flour, milk, water, eggs, 2 tablespoons of butter, and salt in a blender. Blend on high until the batter is smooth. Cover and let the batter sit for 30 minutes. This is essential in creating strong crepes which will hold up to the stress of tying them into your beggars purses. Place a 7 1/2-inch nonstick crepe pan over medium heat. Brush a little of the remaining melted butter into the pan with a pastry brush. Ladle 2 tablespoons of crepe batter into the pan and swirl to coat the entire pan evenly. Cook the crepe until it is set and the bottom is golden brown. Using a heat-proof rubber spatula, flip the crepe over and cook on the second side until it is lightly browned as well. Continue making crepes with remaining batter. Set aside covered with a dish towel until you are ready to assemble your beggars purses.
  12. Yield: 12 crepes
  13. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 47.72 Kcal (200 kJ)
Calories from fat 27.1 Kcal
% Daily Value*
Total Fat 3.01g 5%
Cholesterol 20.41mg 7%
Sodium 50.97mg 2%
Potassium 38.37mg 1%
Total Carbs 1.93g 1%
Sugars 0.24g 1%
Dietary Fiber 0.11g 0%
Protein 3.14g 6%
Vitamin C 2.1mg 4%
Iron 0.2mg 1%
Calcium 11.3mg 1%
Amount Per 100 g
Calories 248.63 Kcal (1041 kJ)
Calories from fat 141.19 Kcal
% Daily Value*
Total Fat 15.69g 5%
Cholesterol 106.33mg 7%
Sodium 265.57mg 2%
Potassium 199.91mg 1%
Total Carbs 10.08g 1%
Sugars 1.24g 1%
Dietary Fiber 0.58g 0%
Protein 16.39g 6%
Vitamin C 11.1mg 4%
Iron 1.1mg 1%
Calcium 58.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free

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