Crepes with shrimp, tomato, and chives
A couple of weeks ago I wrote about one of my favorite things to cook: crepes. (I admit, making crepes is not necessarily a lazy process, but if you’ve never made them before you might be surprised by how simple the technique is—very similar to making pancakes.) As promised in that post, here is one of my favorite crepe fillings. This simple sauté of shrimp, tomato, and chives is also delicious served over rice.
Crepes with Shrimp, Tomato, and Chives
2 tablespoons olive oil
1 medium onion, chopped
1 pound medium shrimp, peeled and deveined
1¼ pound tomatoes, chopped
¼ cup white wine
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons chopped chives
8-10 crepes
In a large skillet, heat oil over medium-high heat until hot but not smoking. Add onions and cook for 2 to 3 minutes, stirring occasionally, until they start to soften. Add shrimp, tomatoes, wine, salt, and pepper. Simmer and stir until shrimp turns pink, 5 to 7 minutes. Taste and add additional salt or pepper if needed. Remove from heat and stir in chives. Place some shrimp mixture into each crepe, roll up, and serve.
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