dinner party entree

This quick and easy recipe for Crispy Pan-Fried Shrimp features fresh, succulent, salty Gulf shrimp. They are lightly coated with flour and then pan-fried in a small amount of olive oil until they are golden brown, crispy and delicious.

Easy Crispy Pan-Fried Shrimp

shrimp (Fresh

all-purpose flour

salt

black pepper

garlic powder

olive oil

Heat the olive oil in a large non-stick skillet or sauté pan over medium-high heat.

While the oil is heating, add flour, salt, pepper, and garlic powder to a gallon-size Ziploc bag. Add the shrimp and shake well.

Shake off any excess flour and add the shrimp to the pan in a single layer. Do not crowd them.

Cook the shrimp for one minute on the first side or until they are golden brown and crispy. Then use a fork or fish turner to turn over and cook on the other side for another minute or so.

Place the shrimp on a paper towel to drain, and repeat the steps with the remaining shrimp.

Serve immediately with cocktail sauce, tartar sauce, or remoulade.

Make-ahead savory Chicken Crepes with Mushrooms are perfect for a romantic date night dinner or a dinner party. These easy chicken and mushroom crepes are blanketed in a cheesy mornay sauce. Not only do they look sensational, but you won&#039;t believe how delicious they are. 

Easy Chicken Crepes with Mushrooms

unsalted butter

onion

mushrooms

chicken

milk (whole

Swiss cheese (plus additional for topping)

Parmesan cheese

¾ cup half and half

dry sherry (optional)

parsley

unsalted butter (melted)

panko bread crumbs

crepes (purchased)

Preheat the oven to 350 degrees F.

Melt butter in a large skillet over medium heat. Add onions and cook for about five minutes or until they are translucent. Add the mushrooms and cook for seven to ten minutes, or until they are cooked. Stir in the chicken and salt and set aside.

Chicken and Mushroom Filling Directions:

Melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken.

Add pepper and slowly add the Swiss and parmesan cheeses. Heat and stir until the cheese melts and the mixture is smooth. Add the sherry (if using) and stir. Remove one cup of the sauce and add to the chicken and mushroom mixture. Mix well.

Add the half-and-half to the remaining sauce and stir until well combined. Set aside.

Sauce Directions:

Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.

Topping Directions:

Place ½ cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Place the filled crepe, seam side down, in a 9x13 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes.

Pour the remaining sauce evenly over the crepes and sprinkle the topping evenly over the top.

Bake in a 350-degree oven for 20-30 minutes or until the topping is brown and crusty and the cheese has melted.

Crepe assembly:

Made this for dinner tonight, I used hearts of palm instead of mushrooms as I didn't have any one hand, added nutmeg to the sauce and used the water from the chicken I poached, and half and half as the milk.  The crepes were homemade as well, too easy to make for me. The sauce was amazing the cheese made it with that Swiss pungent that make Swiss cheese so delicious. I think adding in spinach would have been excellent add but didn't have any at the time, but thought it would make a nice addition as well. But I didn't miss it as it was good without it.

My friend and I made this last night and it was great!  We both felt it could use some more spice - I was especially craving some hot spices - but it was still very good.
We both STRONGLY disagree that this is EASY.  It's not hard but it's definitely at least a medium and there's a good deal of cleanup.
We opted to make our own crepes from scratch.  My friend found a recipe online, it was her first time making them, and they turned out great!
We both observed the dish was similar to enchiladas &amp; tortillas (especially filling the craps and placing them in the dish) and there was also a noodle quality to the crepes.
Unlike enchiladas, the crepes were much easier to separate intact - maybe because they were already so moist as compared to tortillas which are dry and will absorb a lot of liquid while cooking.
We both commented on how *white* everything was in the dish.  Spinach sounds like a great addition and will add some color.  We also talked about using different cheese and maybe garlic.

Made this last night for a dinner party with rice pilaf and a green salad, they were a huge it, I made my own crepes and added some fresh spinach, they were delicious!

Oops, I just saw above that you do suggest Gruyere as a substitute for swiss cheese.  So my question would be about using shallots.  If you agree that they would be a nice substitution, I'd love to know what volume in cups of diced shallots you might advise.  Thank you again!

Hi, Sharon and thanks for this recipe.  What would you think of my substituting shallot for the onion and gruyere or emmentaler for the swiss cheese?  Thanks.

I made this recipe tonight for my son and his girlfriend!  It was phenomenal!  I recommend using the sherry, since I think it really added a unique flavor!

I made my own crepes and used cooked chicken breast (not a rotisserie chicken).  I overlooked mixing the cream sauce in with the chicken before stuffing the crepes.  OOPS!   I took a chance and dumped all of the sauce on top and baked it like that.  Even with the error, it still turned out great! 

Thanks for the recipe!!

This recipe is delicious!!!  I also added it to my saved recipes.  This one's a keeper.  
One crepe per person is plenty.  I added some leftover asparagus that was in the fridge for some extra vegetable.  I made the crepes from scratch and also grilled the chicken breasts with some basic spices, so it took some extra time, but well worth it.   

Thank you for the recipe, Sharon.  I'll be making it for company.  Love it.

Top 2 dinner party entree recipes from across the web

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Easy Crispy Pan-Fried Shrimp

Easy Chicken Crepes with Mushrooms

Top 2 dinner party entree recipes from across the web

The most viewed dinner party entree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Crispy Pan-Fried Shrimp

Easy Chicken Crepes with Mushrooms

The most viewed dinner party entree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine