Left to her own devices for the day, Rosie needed to rustle up some lunch for herself. Faced with a refrigerator full of the "l" word (and that would be leftovers), Rosie decided on shrimp crepes with a creamy orange, Dijon mustard, and cheese sauce ...
My ingredients: The crepes were frozen leftovers from Thanksgiving when I made Julia Child's Gateau de Crepes and the shrimp were leftover from dinner the other night. Leftover 1/2 an onion. Zest and juice of 1 orange. Cream. Butter. Dijon mustard. Swiss cheese.
Add a sprinkling of chives and scallions. And by the way, you should grow your own scallions. There's a surprisingly big taste difference between store-bought and just picked fresh. Plus you have a virtually unending supply. I just snip off the tips and let them keep growing. I have two window boxes on my deck - one with scallions and one with chives. And I'm getting ready to plant three more boxes - basil, cilantro, and dill. We have a long growing season here and these will be producing for several months. It's always so nice to be able to walk out and snip fresh herbs for cooking. Basil will root very easily too. You can cut a stem of basil, pull off the bottom leaves, stick it in water, and in a few days it will root. Plant it and keep it in a sunny window and you'll have fresh basil year round.
I loved the orange flavor kick and the hint of mustard. Tender crepe. Succulent shrimp. What's not to love? I tell you what I'd love more. More shrimp. I used up what I had leftover. More would have been even better. Oh, and some sherry! And mushrooms!
I have two leftover moreovers of leftovers for lunch the next day. ETA (That's Edited To Add!) Think about moreover moreovers. That was M squared. Here's M cubed: Saute some sliced water chestnuts and sliced almonds in some buttah. Lightly brown the butter. Pour over top the shrimp crepes. A sprinkling of parsley would be lovely. Bon appetit!