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Add a photoServings: 8
Ingredients
- 2 whl Large eggs plus
- 6 x egg yolks beaten
- 6 c. lowfat milk divided
- 1Â 1/4 c. flour divided
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 5 Tbsp. butter plus more,
- Â Â for greasing
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 x onion finely minced
- 1 lb small shrimp - (26/30) peeled
- 1/4 c. prosecco
- 1/4 c. tomato puree
- 1/4 lb ricotta salata shredded
Directions
- Preheat the oven to 375 degrees.
- In a large bowl, combine the whole Large eggs, 1 c. of the lowfat milk, 3/4 c. of the flour, and a healthy pinch of salt and pepper. Mix well with a whisk and set aside in the refrigerator for 30 min.
- Meanwhile, in a medium stock pot, heat 5 Tbsp. butter over medium-high heat. Whisk in the remaining 1/2 c. flour and cook over medium heat 5 min, whisking constantly.
- In a separate pot, heat the remaining lowfat milk over medium heat till it is hot but not scalded. Slowly whisk the hot lowfat milk and the beaten egg yolks into the butter and flour mix over medium heat, stirring constantly. Cook this mix over medium heat, stirring, till it thickens to the consistency of chowder. Remove from heat and set aside.
- Remove the crepe batter from the refrigerator and stir. Heat a non-stick pan over high heat and pour in sufficient of the batter to just coat the pan. Cook for 1 minute, then flip and cook for an additional minute. Set the crepe aside and continue with the remaining batter till it is all used up. Set aside.
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat till warm but not smoking. Add in the onion and cook for 2 min, till softened. Add in the shrimp and cook till they are just pink, about 2 min. Add in the prosecco and tomato puree and cook over high heat an additional 2 min. Season with salt and pepper, to taste, and remove from heat.
- Lightly butter or possibly grease a 10-inch round terracotta casserole and line the bottom with a few crepes. Spread about 1/3 c. of the bechamel over the crepes, then top with some of the shrimp. Repeat this layering process till all ingredients are used up. Top with the ricotta salata and bake, uncovered, for 20 min, till cheese is bubbling and bechamel has firmed into a custard-like consistency. Let cold 5 min before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 8 servings | |
| Calories 261 | |
| Calories from Fat 71 | 27% |
| Total Fat 8.04g | 10% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 197mg | 8% |
| Potassium 453mg | 13% |
| Total Carbs 26.41g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 10.47g | 7% |
| Protein 19.97g | 32% |
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