Shrimp filled crepes with Pesto Cream Sauce
(A restaurant in Houston served this and I HAD to recreate it when I got home, I think I got pretty close~ this is more French than Italian, but it goes well in the Italian section due to the pesto.)
6 large Crepes
Stuffing for Crepes
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, sliced
1/2 cup butter
20 mushrooms, chopped
3 roma (plum) tomato,
1 pound peeled and deveined
Handful of diced spinach if desired
Pesto Cream sauce
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
3/4 C prepared basil pesto
Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Add tomoatoes, Shrimp, Mushroom and spinach. Saute till Shrimp is cooked.
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in pesto, cooking wine.
Fill crepes with Shrimp mixture fold and ladle pesto sauce over crepes. Serve immediately.