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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 filling recipes. This simple sauté of shrimp, tomato, and chives is also delicious served over rice.

Crepes filled with shrimp, tomato, and chives

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p.s. This crepe filling was inspired by San Francisco’s beloved Ti Couz restaurant, which closed back in 2011. Miss ya, Ti Couz. 16th Street just isn’t the same without you!

Crepes filled with shrimp, tomato, and chives

Crepes with Shrimp, Tomato, and Chives

Robin Donovan
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. This filling was inspired by San Francisco's beloved Ti Couz restaurant.

Makes 8-10 crepes.
5 from 3 votes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 pound medium shrimp peeled and deveined
  • pound tomatoes chopped
  • ¼ cup white wine
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons chopped chives
  • [8-10 crepes]

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!
By on June 18th, 2011

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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