Atkins Seafood Recipes

Ingredients:

CREPES

3 large egg
2 tbsp Atkins bake mix
1 tsp curry powder
1 tbsp heavy cream
1 tbsp water
2 tsp butter

FILLING

1 carrot, 1/4' dice
1/2 small celery stalk, 1/4' dice
1/2 lb small shrimp, cleaned, deveined
1/2 lb scrod/cod filet, 1/2' pieces
2 tbsp butter

PLUS ADDITIONAL FOR BAKING

2 tbsp Atkins bake mix
2 tsp curry powder
1/2 tsp salt
1/2 cup heavy cream
1/2 tsp lemon peel, grated
2 tbsp parsley, chopped
lemon slices, for garnish

Instructions:

The crepes can be filled and refrigerated up to a day ahead. Just add a
little extra baking time so they will heat through. This recipe is a bit
longer than most, as is the ingredient list, but its well worth the little
bit of extra work.

1. For crepes: In a blender, combine eggs, bake mix, curry powder, cream
and water. Blend on high speed until batter is thin and smooth. Melt 1/4
tsp of the butter in an 8-inch nonstick skillet over medium-high heat, add
2 tbs batter and swirl pan to coat bottom. Cook until lightly browned on
the bottom, about 1 minute. Flip crepe and cook until lightly browned
(about 30 seconds). Transfer to a plate. Repeat with remaining batter and
butter to make 8 crepes.

2. For filling: Heat oven to 400° F. In saucepan, combine carrot, celery
and 3/4 cup water and cover. Bring to a boil over high heat, reduce heat to
low and simmer 5 minutes until vegetables are tender. Add shrimp and fish,
cover and cook until shrimp are pink, about 3 minutes. Remove from heat.

3. In a large nonstick skillet, melt butter over medium heat, whisk in the
bake mix, curry powder and salt. Cook, whisking, until mixture bubbles.
Drain liquid from cooking shrimp into the curry mixture and whisk until
smooth. Whisk in cream and lemon peel and simmer until thick, about 5
minutes. Gently stir in shrimp mixture and 1 tbs parsley.

4. Butter a shallow baking dish or pan. Arrange a crepe on a plate with
first side that was cooked facing down. Spoon about 1/3 cup of shrimp
mixture (1/8 of whole amount) across the center of side of crepe. Fold
sides of crepe over filling and arrange in prepared baking dish. Repeat
with remaining crepes and filling. Dot with butter and remaining parsley
and bake until heated through, about 5 minutes. Garnish with lemon slices.

Prep time: 20 minutes

Bake/Cook time: 20 minutes

Carbohydrates: 6.5 grams Net Carbs: 4.5 grams

Fiber: 2 grams

Protein: 24 grams

Fat: 26 grams

Calories: 372

Servings: 4