{"id":215,"date":"2012-03-11T15:54:33","date_gmt":"2012-03-11T15:54:33","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=215"},"modified":"2012-03-11T16:05:21","modified_gmt":"2012-03-11T16:05:21","slug":"shrimp-and-goat-cheese-crepes","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/shrimp-and-goat-cheese-crepes\/","title":{"rendered":"Shrimp and Goat Cheese Crepes"},"content":{"rendered":"<p>Recipe from Muriel&#8217;s restaurant, New Orleans, Louisiana.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<p>For the stuffing:<\/p>\n<ul>\n<li>3 ounces goat cheese<\/li>\n<li>2 ounces cream cheese<\/li>\n<li>1\/2 teaspoon shallot, chopped<\/li>\n<li>1\/2 teaspoon chives, chopped<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1\/4 teaspoon pepper<\/li>\n<\/ul>\n<p>For the sauce:<\/p>\n<ul>\n<li>1 ounce yellow onion, diced<\/li>\n<li>1\/2 ounce bell pepper, diced<\/li>\n<li>1 ounce tomato, diced<\/li>\n<li>1\/4 teaspoon garlic, chopped<\/li>\n<li>1 teaspoon Creole seasoning<\/li>\n<li>50 shrimp<\/li>\n<li>1 ounce white wine<\/li>\n<li>1 ounce unsalted butter<\/li>\n<li>1 teaspoon oil<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Mix all ingredients for the stuffing together, pipe into crepes and roll up.<\/p>\n<p>For the sauce: Place oil in saut\u00e9 pan over medium high heat, add onions and bell pepper, saut\u00e9 until softened. Add tomato, garlic and Creole seasoning. Saut\u00e9 30 seconds then deglaze with white wine. Add cream and reduce until sauce coats the back of the spoon.<\/p>\n<p>Stir in cold butter and crawfish tails and salt to taste. Saut\u00e9 30 seconds more. To serve, place crepes on plate and pour sauce over crepes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Muriel&#8217;s restaurant, New Orleans, Louisiana.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,16],"tags":[60,163,164,145],"class_list":["post-215","post","type-post","status-publish","format-standard","hentry","category-english","category-seafood","tag-cheese","tag-crepe","tag-goat-cheese","tag-shrimp"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=215"}],"version-history":[{"count":3,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/215\/revisions"}],"predecessor-version":[{"id":222,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/215\/revisions\/222"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}